← All recipes

🍽️ Pancake Diamonds with Homemade Pesto

358 kcal · 30 min · 4 servings

Ingredients

• 50 g hazelnuts
• 2 handfuls basil
• 100 ml olive oil
• 2 tbsp grated parmesan
• 1 drop lemon juice
• salt
• pepper (from the mill)
• 150 g olives (preferably green and black)

Instructions

1. 1. Mix the flour with the salt in a large bowl.
2. 2. Add the water gradually and stir until you have a liquid batter similar to pancake batter.
3. 3. Let the batter rest covered for about one hour.
4. 4. Roast the nuts in a pan until they are fragrant.
5. 5. Remove the nuts from the pan and chop them coarsely.
6. 6. Pick the basil leaves off the stems and chop them coarsely.
7. 7. Grind the basil together with some oil finely in a mortar.
8. 8. Add more oil gradually until the mixture becomes creamy.
9. 9. Fold the grated Parmesan into the basil-oil mixture.
10. 10. Season the pesto with lemon juice, salt, and pepper.
11. 11. Fold the chopped nuts into the pesto.
12. 12. Taste the pesto one last time and adjust the seasoning.
13. 13. Drain the olives.
14. 14. Strain the batter through a sieve to remove any lumps.
15. 15. Add some oil to a hot non-stick pan.
16. 16. Pour a small amount of batter into the pan.
17. 17. Swirl the pan to spread the batter into a thin crepe.
18. 18. Let the crepe cook briefly.
19. 19. Remove the crepe and keep it warm.
20. 20. Cook the rest of the batter into thin crepes (testaroli) in the same way.
21. 21. Cut the cooled crepes into diamond shapes.
22. 22. Mix the pancake diamonds with the pesto and the olives.
23. 23. Serve the dish.

Nutrition per serving

• kcal: 358
• Protein: 4 g · Fett/Fat: 37 g · Carbs: 2 g