WILD ROCKET PESTO SCONE SCROLLS

1. Make pesto: Add LeaderBrand Wild Rocket (and optional herbs) to a food processor; pulse until finely chopped. Add all remaining ingredients and blend until just combined and the mixture is bright green. Stop before it turns creamy. If needed, loosen with 1–2 Tbsp of water. Set pesto aside. 
    

2. Heat the oven to 200°C. Line a large baking tray with baking paper. 
    

3. In a large bowl, whisk flour, baking powder, and salt. Rub in the butter until it resembles fine crumbs. Mix in 120g of cheese, then add 1 1/2 cups of milk and stir with a butter knife until a soft, slightly sticky dough forms (add a splash more milk if needed). 
    

4. Tip the dough onto a lightly floured surface and roll it out to a rectangle approximately 30 × 22 cm, about 1 cm thick (don’t knead). Spread the softened cream cheese evenly over the dough, leaving a 1 cm border along one long edge. Then, approximately ¾ of a batch of pesto; sprinkle with 90g of grated cheese and LeaderBrand Baby Spinach. Brush the 1 cm border with water. Starting from the opposite long edge, roll into a tight log and pinch the seam to seal (place seam-side down). Trim the ends, then slice into 10 even scrolls. 
    

5. Arrange cut-side up on the tray. Brush tops with milk and sprinkle extra cheese (optional). Bake for 18–22 min until golden and cooked through. Cool for 5 minutes, then serve warm (great with a little extra pesto).  

Rocket Cashew Pesto (make first)

• 1 bag LeaderBrand Wild Rocket 
• 3 garlic cloves 
• ⅓ cup toasted cashews 
• Juice of 1 lemon 
• ½ cup olive oil 
• 40g parmesan, finely grated 
• 1 Tbsp red wine vinegar 
• ½–¾ tsp fine salt, to taste 
• Good grind of black pepper 
• Optional: 1–2 handfuls basil, parsley, or coriander

Dough 

• 3 cups high-grade flour 
• 4½ tsp baking powder 
• 1 tsp fine salt 
• 40 g cold butter, grated 
• 120 g tasty cheese, grated 
• 1¾ cups milk 

Filling 

• ⅓ bag LeaderBrand Baby Spinach, roughly chopped
• 150 g cream cheese, softened 
• ¾ of the Wild Rocket pesto 
• 90 g tasty cheese, grated  

To finish (optional) 

• 2–3 Tbsp milk for brushing  
• Extra grated cheese or parmesan