Pesto Half-Moon

Dough: Beat the ingredients in a blender, except the flour

Pour into a bowl and add the flour gradually

Mix with your hands until a dough forms

If necessary, add a little more flour

Knead the dough well and let it rest for 1 hour

Open one-third of the dough into a rectangle, brush with pesto, and roll like a croissant

Shape the ends to form a half-moon shape

Place in a greased baking dish and brush with egg yolk

Let it rise until doubled in volume and bake for 40 minutes in a medium preheated oven.