Herb Pesto Tortillas

Category5 650 Last Update: Mar 19, 2021 Created: Mar 12, 2021 0 0 0
Herb Pesto Tortillas
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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These are not just pesto tortillas, they are practically pesto focaccia. So you have an Italian-style breakfast. However, such a breakfast can be easily transferred to lunch and even dinner - no harm to the figure.

Ingredients

Directions

  1. For the dough, mix the dry ingredients, pour in 140 ml of warm water and knead the elastic dough. Add olive oil at the end. Gather the dough into a ball, put it in a bowl, cover with plastic wrap, make punctures in it and put in a warm place for 30 minutes so that the dough comes up.
  2. For the pesto, chop the herbs. Mix all the ingredients except the oil, grind with a blender, adding oil. You should have a thick, smooth sauce.
  3. For the filling, disassemble the broccoli into inflorescences and cook in salted water for 4-5 minutes. Heat the oil in a skillet and fry the beans and zucchini, sliced ​​in half rings, stirring for 3-4 minutes, until the vegetables are golden brown. Salt.
  4. Pound the matched dough, divide into walnut-sized balls and roll into thin cakes. Transfer the tortillas to a parchment-lined baking sheet and prick in several places with a fork.
  5. Heat the oven to maximum (230-250 ° C) and bake the cakes for 5 minutes, until golden brown. Put some pesto on the finished tortillas, vegetables on top and put in the oven for another 2-3 minutes. Serve immediately.

Herb Pesto Tortillas



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

These are not just pesto tortillas, they are practically pesto focaccia. So you have an Italian-style breakfast. However, such a breakfast can be easily transferred to lunch and even dinner - no harm to the figure.

Ingredients

Directions

  1. For the dough, mix the dry ingredients, pour in 140 ml of warm water and knead the elastic dough. Add olive oil at the end. Gather the dough into a ball, put it in a bowl, cover with plastic wrap, make punctures in it and put in a warm place for 30 minutes so that the dough comes up.
  2. For the pesto, chop the herbs. Mix all the ingredients except the oil, grind with a blender, adding oil. You should have a thick, smooth sauce.
  3. For the filling, disassemble the broccoli into inflorescences and cook in salted water for 4-5 minutes. Heat the oil in a skillet and fry the beans and zucchini, sliced ​​in half rings, stirring for 3-4 minutes, until the vegetables are golden brown. Salt.
  4. Pound the matched dough, divide into walnut-sized balls and roll into thin cakes. Transfer the tortillas to a parchment-lined baking sheet and prick in several places with a fork.
  5. Heat the oven to maximum (230-250 ° C) and bake the cakes for 5 minutes, until golden brown. Put some pesto on the finished tortillas, vegetables on top and put in the oven for another 2-3 minutes. Serve immediately.

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