Method

1. 1Step : Grate the Parmigiano Reggiano.
2. 2Step : Blend 80g of parmesan, the pistachios, the arugula, the garlic, and 15cl of olive oil. Add salt and pepper.
3. 3Step : Preheat the oven to 180°C.
4. 4Step : Spread the pesto over the puff pastries, then sprinkle with parmesan (keep a little aside).
5. 5Step : Cut into 2.5cm thick strips. Twist them and place them on a baking sheet.
6. 6Step : Refrigerate for 10 minutes.
7. 7Step : Dilute the egg yolk with water and brush the pastry. Sprinkle with the remaining parmesan and bake for 15 to 20 minutes.
8. 8Step : For the dip: blend the sun-dried tomatoes, lemon juice, yogurt, and the remaining oil.