Flat bread with chives-pesto

Name: Flat bread with chives-pesto
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 1/2 collar Chives; 200 g Parmesan; 50 g Pistachio kernels; 6-8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Spring onion; 300 g Flour; 1 package Baking Powder; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 1/2 collar Chives
200 g Parmesan
50 g Pistachio kernels
6-8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Spring onion
300 g Flour
1 package Baking Powder
baking paper

Directions

1
Wash 1 bunch of chives, shake dry and chop finely, except for a few spices for garnishing. Grate 50 g Parmesan cheese. Puree the pistachios, parmesan, chives and olive oil in a blender. Season with salt and pepper. Wash and clean the spring onion, chop very finely and stir into the pesto
2
Wash 1/2 bunch of chives, shake dry and cut into thin rings. Grate 150 g Parmesan cheese. Knead flour, baking powder, 1/4 teaspoon salt, pepper, parmesan, chives and 250 ml water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Covered and let rest at room temperature for about 30 minutes
3
Divide the dough into six equal parts. Roll out each piece of dough oval. Place the flat cakes on a baking tray lined with baking paper and spread 1 tsp pesto on each. Bake the flat cakes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes until golden brown, if necessary cover with aluminium foil if it gets too dark. Garnish with chives and add the rest of the pesto
4
Waiting time approx. 20 minutes