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1
In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together.
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2
Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth.
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3
Wrap in plastic wrap and let rest for 30 minutes.
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4
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes.
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5
Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork.
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6
Drain potatoes and mash.
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7
Combine the mashed potatoes and 1/4 cup of pesto.
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8
Allow to cool.
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9
On a lightly floured surface, roll out the dough to about 1/8-inch thick.
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10
Using a 3-inch round cutter, cut out 12-15 rounds.
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11
Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds.
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12
Fold the dough over, making half moon shapes, pressing out the air.
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13
Press and crimp the edges to seal the pierogi.
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14
Bring a large pot of salted water to a rolling boil.
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15
Cook the pierogi for 3-5 minutes, or until tender.
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16
Combine the half-and-half and remaining pesto in a saucepan.
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17
Simmer for about 1 minute or until the sauce thickens.
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18
Season with salt if desired, and serve the pierogi warm with the pesto cream sauce.
