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| English: this is a picture of self made pesto in a mortar. (Photo credit: Wikipedia) |
Here's how to make your pesto: In a food processor or blender, puree 1 or 2 garlic cloves. Add 1/4 cup (1 1/4 oz/37 g) pine nuts, 1 cup (1 oz/30 g) loosely packed fresh basil leaves and 1/2 cup (1/2 oz/15 g) loosely packed fresh flat-leaf (Italian) parsley leaves, and process until finely chopped. With the machine running, slowly pour in about 1/2 cup (4 fl oz/125 ml) good quality olive oil and process briefly to make a coarse paste. Add 1/2 cup grated Parmesan cheese and pulse just to incorporate. Season with salt, if desired. Makes about 1 cup (8 fl oz/250 ml). Store the left-over in the refrigerator.
And after making your pesto, you are now ready to cook your Muffins Florentine. How you excellently done your pesto would make your muffins excellent to the taste too.
MUFFINS FLORENTINE
You will need:
3 cups (15 oz/470 g) all purpose (plain) flour
1 tablespoon baking powder
1 1/4 teaspoons salt
3 large eggs, beaten
2/3 cup (5 fl oz/160 ml) olive oil
1 cup (8 fl oz/250 ml) milk
1 package (10 oz/315 g) frozen chopped spinach,
thawed and squeezed dry
1/2 cup (4 fl oz/125 ml) pesto
1 cup (4 oz/125 g) shredded mozzarella cheese
Here's how:
Preheat the oven to 375 degrees F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
In a bowl, stir together the flour, baking powder and salt.
In another bowl, whisk together the eggs, olive oil, and milk. Stir in the spinach until well-blended. Make a well in the center of the dry ingredients and add the spinach mixture, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the pesto and cheese just until evenly distributed. Some streaks of pesto may remain. Do not overmix.
Spoon the batter into each muffin cup, filling it level with the rim of the cup.
Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.
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