© Münsterland e.V./Felix´kochbook
Pesto rings with dip
More of a side dish at a barbecue, but a highlight in a picnic basket: the Mediterranean flavour of the pesto rings whets the appetite for a holiday. Have you ever eaten kohlrabi leaf pesto? Something new for a change! A great snack that also looks really good ... And it's very easy to prepare. The dip goes great with it and rounds off the kringles perfectly.
Ingredients
For 4 small or 2 large pesto rings:
Ingredients Dough:
- 320 g flour
- 2 tsp salt
- 200 ml lukewarm water
- 10 g fresh yeast
Ingredients kohlrabi leaf pesto:
- Leaves of 2 kohlrabi
- 150 ml olive oil
- Salt
- Pepper
- juice of 1/2 lime
- 50 g almonds
- 75 g parmesan
- optional: 1 clove of garlic
Ingredients herb dip:
- 150 g yoghurt
- 200 g sour cream
- 1 handful fresh herbs (e.g. parsley, chives, tarragon, oregano, thyme and dill)
or 2 tablespoons dried mixed herbs - Salt
- Pepper
- 1 pinch of sugar
...and this is how it is done
- First prepare the yeast dough. Mix the flour and salt in a mixing bowl. Dissolve the yeast in the water, add a little sugar and leave for 10 minutes until some foam has formed on the surface. Then add to the flour while stirring and knead into a dough, preferably with a food processor, alternatively with a hand mixer. Then cover and leave to rise in a warm place for 1.5 hours.
- Meanwhile, prepare the pesto. Separate the leaves from the kohlrabi and cut the stalk out of the leaves. Now roughly chop the leafy greens with a knife and put them in a blender. Add the olive oil, salt, pepper, lime juice and optionally a peeled clove of garlic and blend everything.
- Then add the almonds and blend two or three more times so that the almond kernels are coarsely ground. Grate the Parmesan and stir in. Finally, season again with salt, pepper and lime juice.
- When the dough has risen, preheat the oven to 180 °C convection oven.
- Then place the dough on a lightly floured work surface and roll out into a rectangle. Now divide the dough crosswise into two halves and spread them with the pesto. Roll them up on the long side. Depending on how big you want the pesto rings, you can now cut each roll in half again.
- Cut the rolls in half lengthwise with a knife and then intertwine them together, forming a circle and tying the two ends together well. Place on a baking tray lined with baking paper and then put in the oven for 20 minutes.
- Now make the herb dip. Mix the yoghurt and sour cream in a bowl. Pluck the leaves of the fresh herbs from the stems and chop finely. Then add to the bowl, season with salt, pepper and sugar and mix well. Put the dip in a screw-top jar suitable for picnics and seal.
- Allow the pesto curls to cool a little and then wrap them whole in a dry towel or cut into a sandwich tin and place in the picnic basket together with the dip.
Here you can enjoy your picnic
The contents of your picnic basket are ready! Now the question is: where will you eat these delicious pesto rings with dip? Münsterland has many charming picnic spots to offer. You're spoilt for choice: picnic in a park, by a lake or in front of a castle? Find your ideal place for an outdoor meal below!
Münsterland Tourism Centre© Münsterland e.V./Anja Tiwisina