Instructions

• Preheat the oven to 450°F. Place the oven rack in the lowest position. Generously grease a popover or muffin pan.
• In a blender, combine 2 eggs (room temperature) and 1 cup milk (room temperature). Blend until smooth.
• Add 1 cup all-purpose flour to the blender and blend until there are no lumps, scraping down the sides if needed.
• Transfer the batter to a bowl and stir in 1 1/2 tablespoons Basil and Walnut Pesto and 3 tablespoons grated Parmesan until evenly combined.
• Place the greased pan in the hot oven for 2 minutes to preheat. Using oven mitts, remove the hot pan from the oven.
• Pour the batter into each cup of the hot pan, filling each about half full. Return the pan to the oven.
• Bake at 450°F for 20 minutes without opening the oven door. Then reduce the oven temperature to 350°F and bake an additional 10–15 minutes, until the popovers are lightly browned and puffed.
• Remove the pan from the oven and let the popovers cool briefly in the pan before removing and serving.