Savoury Tear and Share Pesto Rolls Recipe

Pesto Rolls

This is a fun recipe to make and you can get the kids involved.  My recipe is easy to make and easy to adapt and of course, you can use the recipe at any time of the year. The bread is a perfect accompaniment to a picnic in summer or a casserole in winter.

This is such an easy dough to make. You’ll not spend too long on the actual making and then you can pop it in the fridge until you are ready to use it. This is one of the breads that students make in my bread making class and it always proves very popular.

You can, of course use shop bought pesto for speed.

Ingredients

• Fresh or dried yeast. Fresh yeast is available from most supermarket bakery counters but you will have to ask.
• Fresh herbs. Use what you might have in the garden, or buy fresh. Whilst a traditional pesto uses basil, any of the “soft” herbs will do. I’d not use rosemary for example as it rather robust.
• Oil – use extra virgin olive oil, or local rapeseed oil
• Parmesan cheese – go for a piece rather than ready grated

Gather a selection of herbs for your pesto

Equipment

Whilst you can make this by hand, if you have a stand mixer (eg Kenwood) or a food processor, it will be a lot easier. If you have a dough hook for your stand mixer use that in preference to your cake making tool. If you are using a food processor, use the chopping tool

1. Rolling pin
2. Large flat tray
3. Pastry brush
4. Star cutter (optional)
5. Cooking thermometer (optional)
6. Dough scraper (optional)

The finished pistachio pesto with just the right amount of texture

Savoury Tear and Share Bread