Pesto Wedges with Pumpkin
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 cloves garlic)
- 1 bunch coriander greens
- 100 g pine nuts
- 100 g parmesan cheese
- 80 ml olive oil
- some vegetable broth, if necessary
- 500 g pumpkin meat
- sea-salt
- Pepper, freshly ground
- 1 packet puff pastry, frozen
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Prepare a pesto from the ingredients from garlic to olive oil in a blender, if it gets too firm, add a little vegetable stock.
- Roughly grate the pumpkin flesh and mix with the coriander pesto. Season with salt and pepper.
- Thaw the puff pastry, brush the puff pastry slices with the pumpkin mixture, brush the edges with whisked egg and fold the puff pastry sheets diagonally into triangles. Brush with the egg.
- Bake at 200 ° (top / bottom heat, 180 ° convection) for about 20 minutes.
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