Pesto Brazilian cheese puffs combine everything you love about the crisp, light, oozy cheese puff with a delicious hit of garlicky pesto.
Place the parmesan cheese in TM bowl. Grate 3sec/Speed 9.
Reserve cheese for later.
Place the basil, garlic, pinenuts, olive oil and lemon juice to TM bowl. Blend 10 sec/Speed 7.
Scrape down bowl.
Add reserved parmesan cheese. Combine 10 sec/Speed 2.5.
Transfer pesto to a jar. Add a thin layer of oil to the jar to prevent oxidisation.
Preheat the oven to 220-degrees Celsius, spray a 12 hole muffin tin with oil.
Place cheese into TM bowl. Grate 3 sec/Speed 9.
Add milk, oil, egg, flour and salt to the cheese. Blend 20 sec/Speed 8.
Scrape down bowl. Blend 5 sec/Speed 8.
Fill the muffin tin 3/4 full of batter.
Add one teaspoon of the pesto to the top of each cheese puff.
Bake for 12-15 minutes (220°C) Serve hot.
NOTE: The nutritional information is completely overstated for this recipe as it assumes that all the pesto was used in the Cheese Puffs recipe. You will have a small jar of pesto left after making the recipe.
Use the remaining pesto on sandwiches, over steak or as a dip with cheese and biscuits.