Transfer pesto to a jar. Add a thin layer of oil to the jar to prevent oxidisation.
Brazilian Cheese Puffs
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 ¾ 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.
Notes
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. PESTO:Use the remaining pesto on sandwiches, over steak or as a dip with cheese and biscuits.