Pesto

3/4 cups Fresh Basil Leaves

1/2 cup Grated Parmesan Cheese

3 Tablespoons Pine Nuts

2 cloves Garlic, Peeled

 Salt And Pepper, to taste

1/3 cup Extra Virgin Olive Oil

Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed.

Quick Brazilian Cheese Rolls {Pao de Queijo}

1 large egg

½ cup milk

¼ cup canola oil

1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions

½ tsp kosher salt

¼ C grated cheddar cheese* (preferably medium or sharp)

¼ C grated Parmesan cheese

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. 

Preheat oven to 400°.  

Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  Sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.

These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. 

This recipe can be found here.