Filter
Reset
Sort ByRelevance
Vanessa
Pesto rolls
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the pine nuts in a dry, hot frying pan.
-
Puree them with half of the Parmesan cheese, the basil leaves, garlic, a pinch of salt and the olive oil with a hand blender or in a blender until a smooth pesto. Season with pepper.
-
Roll out the dough and brush with the pesto.
-
Sprinkle with the rest of the Parmesan cheese.
-
Roll the dough from the short side and put this roll in the freezer for 10 minutes to make it firmer.
-
Then cut the dough into slices of 1.5-2 cm thick and lay with some space on the baking sheet.
-
Brush the top with egg and fry the pesto rolls in the oven for about 15 minutes until golden brown and done.
Blogs that might be interesting
-
20 minSmall dishcorn grain, tomato, garlic, spring / forest onion, fresh coriander, lemon juice, guacamole, salsa sauce, sour cream, mature cheese, tortilla chips,corn salsa with tortilla chips
-
30 minSmall dishlarge shrimp, spring / forest onion, coriander, egg, bread-crumbs, chili sauce, sunflower oil, mayonnaise, garlic, lemon, sesame ball, romaine lettuce, avocado,shrimp burger with avocado and aioli
-
25 minSmall dishRed pepper, olive oil, soft goat cheese, fresh coriander, pecans, pistachios,paprika goat's cheese
-
25 minSmall dishRed pepper, olive oil, fresh coriander, garlic, pecorino cheese, mature farm cheese, white almonds, cashew nut,paprika-coriander tapenade
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it