Rolls with herb and bean pesto
20-30 ml fresh milk
Salt and pepper
The leaves of 10 radishes (fresh)
3-4 sprigs of thyme
1 oregano stalk
5-6 basil stems
3-4 sprigs of dill
1 small bunch of chives
1/3 teaspoon salt
1 ball of mozzarella
3 handfuls of roasted beans (or roasted soy, or other nuts)
1 pinch of Espelette pepper or chili
Lightly beat the eggs and milk in a bowl. Salt and pepper. Melt the butter in a non-stick frying pan and pour in the eggs. Cook the omelet over low heat, lidded.
Before making the pesto, grind the roasted beans (or other nuts of your choice) in a chopper. Personally, I like to use the electric coffee grinder for this purpose. It powders all seeds fairly quickly, without forcing.
For the pesto, combine all the ingredients in a deep bowl (a 900 ml jar in my case). Pour in a sip of water. Blitz everything into a smooth paste with a hand blender. If necessary, correct the thickness either by adding more oil or more powdered beans.
Spread pesto in a thick layer on the omelet. Then tightly wrap with parchment paper. Make a package and refrigerate for 1 hour.
When serving, cut the omelet into rolls like sushi. Serve immediately, decorating with some greenery.