Cave Aged Goat’s Cheese & Wild Garlic Pesto Baguette

  • Serves: 1
  • Level: easy

    • A seasonal must for spring! Enjoy our sandwich of the month using our Cave aged Goats cheese, crispy Cavolo Nero and punchy foraged wild garlic. To follow along with James please click here


    Prepared using:

    Cave Aged Goats Cheese Cave Aged Goats Cheese
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    Shopping list

    • For the wild garlic pesto:
    • Large bunch of wild garlic, roughly chopped
    • 2 tbsp pine nuts
    • Juice and zest of 1 lemon
    • Pinch of seaweed flakes
    • 1/2 tsp fennel seeds
    • 100ml olive oil
    • 50g Wookey Hole Cave Aged Goats cheese, grated
    • Pinch of sea salt to taste
    • For the sandwich:
    • 1 small sourdough baguette
    • 1 tbsp harissa mayo
    • 4 Cavolo Nero leaves
    • 4 wild garlic leaves
    • Drizzle of oil
    • Pinch of sea salt
    • 150g Wookey Hole Cave Aged Goat’s cheese, sliced
    • Wild garlic pesto

    1. Step 1

      Make your wild garlic pesto by blitzing all ingredients in a small food processor until smooth. Season to taste. Then roast off or fry some cavalo nero and wild garlic leaves with a little drizzle of oil and a pinch of sea salt for 6-8 mins until crispy.

    2. Step 2

      Bake your baguette and layer with a dollop of harissa mayo, plenty of zingy wild garlic pesto, crispy kale and garlic, thinly sliced goats cheese and cook under a hot grill for 4-5 mins.

    3. Step 3

      Finish with a little more garlic pesto and enjoy!

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