Directions

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1. In food processor combine wild garlic leaves, toasted pine nuts, and Parmesan. Pulse until finely chopped. With processor running slowly drizzle in Green Olive Company olive oil (any infused variety) until mixture forms smooth paste. Add lemon juice, salt, and pepper. Pulse to combine. Reserve 1/2 cup for bread. Store remaining pesto in refrigerator with thin layer of Green Olive Company olive oil (any infused variety) on top can be used for pasta as spread or with cheese.

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1. Preheat oven to 425°F. Line baking sheet with parchment paper. In large bowl whisk together tipo 00 flour, whole wheat flour, baking soda, and salt. In separate bowl whisk together buttermilk, 1/2 cup wild garlic pesto, and honey until well combined. Make well in center of dry ingredients. Pour in wet ingredients. Using wooden spoon or your hands mix gently and quickly until just combined dough should be soft and slightly sticky. Critical: Do not overmix or bread will be tough. Mix only until no dry flour remains. Turn dough out onto lightly floured surface. With floured hands gently shape into round loaf about 7-8 inches in diameter.

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1. Place loaf on prepared baking sheet. Using sharp knife cut deep cross about 1/2 inch deep across top of loaf. Dust lightly with flour for rustic appearance. Bake for 15 minutes at 425°F then reduce heat to 375°F and continue baking for 25-30 minutes until loaf sounds hollow when tapped on bottom and crust is golden brown. If desired brush with melted butter immediately after removing from oven for softer crust. Transfer to wire rack and let cool for at least 15 minutes before slicing.