Pain plat au pesto
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
1 mins
Ingredients
Servings:
1
- 7-10 Tbsp Pour 6 pers
- 7-10 Tbsp P : 30 mn
- 7-10 Tbsp Repos : 30 mn
- 1 bouquet de ciboulette
- 300 g de farine
- 1 baking powder sachet
- 2 tbsp. olive oil
- 150 g de parmesan
- 25 cl d'eau
- 7-10 Tbsp sel et poivre
- 2 spring onions
- 1 bouquet de ciboulette
- 50 g de parmesan
- 50 g de pistaches mondées
- 1 tbsp. olive oil
- 7-10 Tbsp sel et poivre
Directions
- 1
1 The pesto: coarsely chop the chives and cut the parmesan cheese into pieces. Mix them with the pistachios and oil. Season with salt and pepper. Peel and chop the spring onions and add them. Cover and keep in a cool place.
- 2
2 The bread: Bring the water to a boil. Finely chop the chives and grate the parmesan. Mix all the bread ingredients in a bowl until you obtain a smooth dough. Cover and set aside 30 minutes at room temperature.
- 3
3 Preheat the oven to 210 °C (th 7). Cut the dough into 6 pieces and roll them out into rectangles. Place them on the baking sheet covered with baking paper and spread the pesto on them. Bake 10/15 minutes, the bread should be golden. Serve hot, with the remaining pesto.
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