Pancakes Diamonds with Pesto
Preparation steps
Mix the flour and the salt in a large bowl. Slowly add water until the dough is liquid, like pancake dough. Cover and let rise about 1 hour.
Toast the hazelnuts in a dry pan until fragrant. Remove and chop coarsely. Pick the basil leaves from the stems, chop coarsely and grind in a mortar finely together with some oil. Slowly add more oil and the parmesan until a slightly creamy pesto forms. Season with lemon juice, salt and pepper. Stir in the nuts. Drain the olives, but do not add until ready to serve.
If the dough has small lumps, strain through a sieve to remove them. Add some oil to a hot frying pan and pour in a little of the dough. Rotate the pan to spread the dough and create a thin flatbread. Cook briefly, then remove and keep warm. Repeat until all the dough is fried in small batches, then cut them into diamond shapes. Serve with the pesto and olives mixed.
