in Recipes

Pesto corners with pumpkin

updated

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Ingredients for 1 servings:

  • 2 garlic cloves
  • 1 bunch of coriander leaves
  • 100 g pine nuts
  • 100 g Parmesan
  • 80 ml olive oil
  • some vegetable stock, if needed
  • 500 g pumpkin flesh
  • Sea salt
  • Pepper, freshly ground
  • 1 package of puff pastry, frozen
  • 1 egg(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

In a blender, combine the ingredients, from garlic to olive oil, and make a pesto. If it becomes too thick, add a little vegetable stock. Coarsely grate the pumpkin flesh and mix with the coriander pesto. Season with salt and pepper. Thaw the puff pastry, spread the pumpkin mixture over the puff pastry sheets, brush the edges with beaten egg, and fold the puff pastry sheets diagonally into triangles. Brush with the egg. Bake at 200°C (top/bottom heat, 180°C fan-assisted) for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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