Description
A limited edition white sourdough loaf loaded with wild garlic pesto – you can’t get much more seasonal than foraged wild garlic which is only available a few weeks a year, and thanks to Victoria’s Cheese and her Norfolk contacts we have enough to produce this special loaf.
I’ve paired this nature’s bounty with hazelnuts, cold pressed rapeseed oil, Parmesan and a touch of smoked garlic to created a fragrant pesto. It’s a loaf that works perfectly just sliced and slathered in butter, but also pairs really well with cheese or salami, and toasts like a dream. I haven’t personally tried it, but imagine that it would also make a killer crouton floating in a bowl of soup.
Ingredients: organic white wheat flour, organic stoneground white wheat flour, water, foraged wild garlic, cold pressed rapeseed oil, hazelnuts, Parmesan, sea salt, smoked garlic.
Allergens: gluten, dairy, nuts
Size: medium, approx weight 620g
