Savory arepas flavored with pesto: corn flour dough enriched with pesto, cooked in a pan and optionally baked to make them crunchier. Simple and quick, perfect as a base for a fresh and creamy filling.
In a bowl, combine warm water, pesto, salt, and oil. Mix well to distribute the color and flavor of the pesto evenly.
Gradually add the corn flour, mixing and working the dough until you achieve a homogeneous and compact consistency. If the dough is too hard, add a small splash of water.
Divide the dough into 6 more or less equal balls and flatten them into discs about 1 cm thick.
Heat a non-stick pan and cook the arepas for 5-6 minutes on each side over medium heat, until a golden crust forms.
If you prefer crunchier arepas, after cooking in the pan, transfer them to a preheated oven at 180°C for about 5 minutes.
Serve the arepas warm, filling them as desired with a fresh cream or other ingredients of your choice.
Bowl
Non-stick pan
Oven (optional)
Italy, Toscana
| Energy (kcal) | 351.5 |
| Carbohydrates (g) | 66.3 |
| of which Sugars (g) | 1.41 |
| Fat (g) | 6.72 |
| of which Saturates (g) | 0.28 |
| Protein (g) | 9.36 |
| Fiber (g) | 2.92 |
| Sale (g) | 0.7 |
