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Sweetcorn and chili pesto with breadsticks

Sweetcorn and chili pesto with breadsticks

1 tin of sweetcorn (300 g)
1 yellow sweet pepper
1/2 chili pepper
200 ml corn oil
50 g Parmesan cheese
30 g pine nuts
splash of water
oregano
100 g flour
1 tsp baking powder
olive oil
  1. Preheat the oven to 190°C.
  2. Make the breadsticks by combining the flour with the baking powder, oregano, salt, olive oil and dash of water and kneading the dough thoroughly. Use a rolling pin to roll out the dough, then cut flat strips.
  3. Bake the strips on baking paper in the oven until crispy.
  4. Slice the yellow sweet pepper into slices and blanch.
  5. Mix the sweetcorn, chili, corn oil, cheese, sweet pepper and pine nuts in the blender into a nice, smooth pesto. Season with salt and pepper.
  6. Serve the sweetcorn pesto with the breadsticks.

Enjoy!