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Vanessa
Pesto rolls
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Ingredients
Directions
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Roast the pine nuts in a dry, hot frying pan.
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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.
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Roll out the dough and brush with the pesto.
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Sprinkle with the rest of the Parmesan cheese.
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Roll the dough from the short side and put this roll in the freezer for 10 minutes to make it firmer.
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Then cut the dough into slices of 1.5-2 cm thick and lay with some space on the baking sheet.
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Brush the top with egg and fry the pesto rolls in the oven for about 15 minutes until golden brown and done.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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