Simple wild garlic pesto squid
Fresh from the oven for wild garlic season: These savory wild garlic pinwheels will bring you spring! Of course, you can also enjoy them cold later; the fresh wild garlic flavor will still be there.
Ingredients · Servings 12
- 100 g wild garlic
- 50 g Parmesan cheese
- 1 lemon zest
- 40 g pumpkin seeds
- 50 ml pumpkin seed oil
- 400 g yeast dough
- Salt
- Pfeffer
Method · 30 min
- Preheat the oven to 200°C (390°F). Wash and roughly chop the wild garlic, grate the Parmesan cheese, and zest the lemon. Combine the wild garlic, Parmesan, lemon zest, pumpkin seeds, vegetable oil, and pumpkin seed oil in a tall mixing container and blend with an immersion blender to make a pesto. Season with salt and pepper.
- Spread the prepared yeast dough on a lightly floured work surface and, if necessary, roll it out into a rectangle approximately 30 x 40 cm. Spread the wild garlic pesto evenly over the dough, leaving a border of about 1 cm.
- Roll the dough tightly from the long side and cut the roll into about 12 even slices. Place the spirals, cut-side up, on a baking sheet lined with parchment paper. Bake the wild garlic spirals in a preheated oven at 200°C (390°F) for about 20 minutes, or until golden brown. Let them cool briefly after baking and serve warm or lukewarm. Sprinkle with more Parmesan cheese, if desired.
