Nothing goes to waste… part 2! (part 1 just here)
For many good reasons (economic, environmental, culinary, …), I try to throw away the least possible. As you probably do too…
So today let me introduce my pesto, almond oil and mimolette rolls.
I had the idea of this recipe when Huiles Guénard asked me to create an original recipe with an oil of their production. As I chose the almond oil, I wanted my recipe to reflect as much as possible its delicious almond taste. This is where the carrot top came to my mind.
Since its establishment in 1824, the Guénard oil mill has developed a unique expertise in both the selection of raw ingredients and production of artisan oils made from dried fruit and seeds of a very high quality.
In the beginning, only walnut oil was produced through the seasonal availability of walnut kernels from growers in the region of the Cher valley. Then the production was diversified in order to offer a wide range of exceptional oils 100% made in France.
And you know that this rings a bell to me. High quality products, locally manufactured with a sustainable approach.
I was immediately seduced by this oil mill brand and then by its wide range of amazing oils.
In my pesto, almond oil and mimolette rolls recipe, this oil does make the difference. Delicate and smooth taste. It’s definitely a gourmet oil!
And that makes delicious and surprising roll appetizers!
The combination with mimolette cheese is well balanced, it’s really good! Besides its color reminds the carrot!! 😉
You can prepare those rolls with homemade puff pastry (it will be better for sure!!) or with one bought at your usual supermarket as I did here… I didn’t have enough time… 😉
A mixing bowl,
A small frying pan,
A hand mixer
And a baking mat (or a baking sheet).
Let’s do this!
The recipe, Chef!
Pesto, Almond Oil and Mimolette Rolls
- 40 g carrot tops (for the pesto)
- 20 g comte cheese (for the pesto)
- 50 g almond oil (for the pesto)
- 20 g chopped almonds (for the pesto)
- 1 garlic clove (for the pesto)
- Salt (for the pesto)
- 1 puff pastry
- 100 g mimolette cheese
- 1 egg yolk
- 1 tablespoon milk
- 1 pinch of salt
Make the pesto.
Wash and cut roughly the carrot tops (without the stalks).
Stir fry the almonds 2-3 minutes in a small frying pan.
Add the comte cheese cut in pieces, the almond oil, the grated garlic and the almonds. Mix until you get an homogeneous mixture.
Add salt and oil if necessary.
Spread the pastry.
Spread 3-4 large tablespoons of pesto all over the pastry.
Spread grated mimolette.
Roll the pastry, wrap it in cling film and place it in the freezer for 20 minutes.
Preheat your oven at 200 degrees.
Mix the egg yolk, milk and pinch of salt.
Remove the pastry from the freezer, spread the egg yolk, milk, pinch of salt mixture all over the roll.
Cut 1 cm thick slices and place them on a baking mat.
Cook 12 minutes.
The remaining pesto can be kept a few weeks in your fridge.