Savory arepas flavored with pesto: corn flour dough enriched with pesto, cooked in a pan and optionally finished in the oven to make them crispier. Simple and quick, perfect as a base for a fresh, creamy filling.
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In a bowl, combine the lukewarm water, pesto, salt and oil. Mix well to distribute the color and flavor of the pesto evenly.
Add the corn flour little by little, mixing and working the dough until you get a smooth, compact consistency. If the dough is too stiff, 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 nonstick pan and cook the arepas for 5-6 minutes per side over medium heat, until a golden crust forms.
If you prefer crispier arepas, after cooking them 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
Nonstick pan
Oven (optional)
Italia, 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 |
