Mike van de Elzen: Rewana with kawakawa pesto

Rewana with kawakawa pesto  Cook time:30 minutes  Prep time: 1hr 10 minutes 300 gm white flour   100 gm wholemeal flour   220 orange kumara, cooked and mashed  230 ml water  1 tsp yeast  1 tsp salt  1 Tbsp fennel seeds (or any herbs) Pesto  10 kawakawa leaves  (mixer of holes and non)  1 cup curly parsley  1 cup flat leave parsley  1 cup coriander leaves  1 cup sunflower oil   salt and pepper  1 cup almonds, toasted and crushed  1 cup parmesan, finely grated Mix together flour, yeast and fennel seeds  Add salt and mix  Add mashed kumara and water and mix  Once you have a dough with no dry bits pop it into a oiled loaf tin and pop somewhere warm with a tea towel on top for 1 hour    Preheat the oven to 200*c and bake for approx 30 minutes. Or until it has a nice hard golden top. Leave to rest for 30 minutes on a rack before eating.   To make up the kawakawa pesto, place the parsley, coriander and oil into a blender and blend in quick bursts. Do not over heat, otherwise you will lose the colour. Add in half the kawakawa and blend. Season and taste. If you can't taste the bitter tones of the kawakawa add a little more until you can.  Finish with the almonds and parmesan.   Serve alongside the bread.  LISTEN ABOVESee omnystudio.com/listener for privacy information.