- To make Pesto, use roughly equal volumes of leaves to nuts and a mature farmhouse cheese, blitzed together with sufficient rapeseed oil to give the desired consistency. Seal in sterile jars or freeze in handy small batches.
- Blitz the nuts first, adding the grated cheese then roughly chopped leaves along with the oil. I have used both hazelnuts and macedemia – it is entirely your choice.
- To make the swirls, use homemade or bought rough puff pastry, rolled into oblong. Spread with a thin layer of pesto and scatter with farmhouse cheese. Slice finely and bake in a hot oven for 10 minutes.
Filmed for #foodsovereigntyday
I used Scotland The Bread flour for my pastry, with Supernature oil and St Andrews Farmhouse Cheese for my pesto.