Pesto Mini Ovens

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Pesto Mini Ovens

Pesto Mini Ovens

Number of rooms
For the dough:

50 g flour

50 g cornstarch

2 eggs

1 sachet of baking powder

3 tablespoons of olive oil

2 tablespoons of cheese (parmesan or gruyère)

4 tablespoons of milk

Pepper (or even spices to spice it up, according to taste)

For seasoning, pesto:

2 bouquets of fresh basil (tray type)

2 cloves of garlic

3 tablespoons of olive oil

2 good pine nut handles

Preparation: 15 min
Cooking time: 9 min
Step 1
- Start by roasting the pine nuts over medium heat in a pan, without fat and stirring constantly. It can burn quickly.
Step 2
- In a blender, place the washed basil leaves, degerminated garlic, roasted pine nuts and olive oil. Mix until a paste is obtained. It is not necessary for the leaves to be boiled, the result can be very nice with a few pieces.
Step 3
- We reserve the pesto for the time it takes to prepare the dough.
Step 4
- In a bowl, put the flour + cornstarch + yeast + salt and pepper. Add the eggs one after the other, then the oil and milk, whisking. It is necessary to obtain a smooth paste.
Step 5
- Then mix the pesto with the dough, cover with cling film and set aside for 30 minutes in the fridge.
Step 6
- Preheat the oven to 220°C.
Step 7
- In the meantime, put a teaspoonful in each location (if the moulds are made with a plate, butter the impressions well, not necessary for silicone moulds)
Step 8
- Bake for 3 to 4 min. at 220°C, then lower the temperature to 180°C for 5 to 6 min.
Step 9
Follow the cooking carefully, it can vary according to the ovens.
Author's note
This recipe can be made in advance, by freezing them as soon as they are cold. Serve warm, the flavours are more intense.

I add my grain of salt

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