PESTO PARMESAN GOUGÉRES

Pesto Parmesan Gougeres

• 1 cup basil

• ¼ cup + 1 Tlbs water

• ½ cup parmesan cheese, divided

• ¾ tsp. salt, divided

• 1 tsp. lemon juice

• 2 Tlbs olive oil

• 7 tablespoons butter

• ¾ cup milk

• 3 large eggs

• 1 cup flour

1 Preheat oven to 400 degrees.

2 In a small food processor, add basil, 1 Tlbs water, ¼ cup parmesan cheese, ¼ tsp. salt, and lemon juice. Pulse until mixture is pureed, scraping down sides as necessary. Add olive oil, and pulse again until combined. Set aside

3 Line a large baking sheet with parchment paper. Place remaining water, butter, milk, and salt into a medium saucepan. Melt butter over medium high heat. When milk mixture has become scalding hot, add flour in all at once. Stir over medium heat until mixture starts to pull away from the sides of pan and becomes a smooth and cohesive.

4 Take the pan off the heat and let cool for one minute. Add eggs, one at a time, while vigorously stirring with a wooden spoon. Do not add another egg, until previous one is completely mixed in. Work fast so you don't cook the eggs. Mix on medium speed and eggs one at a time, making sure each egg is completely incorporated before adding the next. The dough should be smooth and glossy.

5 Right before forming puffs, add pesto to the mixture, GENTLY, stir it in creating a ribbon-like effect of pesto throughout the dough, don't fully incorporate it!

6 Use a spoon to form dough into 2 tablespoon mounds. Line up on a baking sheet.

7 Place in the oven, and then turn temperature down to 350 degrees. Bake for 20-25 minutes, or until golden brown and puffed.TGF