For the wild garlic pesto snails, knead the ingredients for the dough well. Then leave to rise in a bowl, covered with a wet tea towel, in a warm place.
In the meantime, prepare the wild garlic pesto: Wash the wild garlic well and chop finely. Add walnuts, Parmesan cheese and a little olive oil and process the whole thing into a paste in a high-speed chopper.
Add as much olive oil until the desired consistency is reached, then season with herb salt. After about half an hour, roll out the dough into a large square and spread the wild garlic pesto on the dough.
Then roll up the dough and cut into slices. Place the wild garlic pesto snails on a baking tray lined with baking paper and bake at 200 °C hot air until golden brown.
Serve with leaf or parmesan salad.