While I was in Boston the other week, I received two containers of Banging Blueberry Pestos from Lauren. Previously, I used her Fabulous fig and gorgonzola pesto to make pesto pasta. It was very tasty!
This time, I decided to make Blueberry Pesto Popovers. I don’t have a popover pan, and so I used my XL muffin pan instead. These popovers looks more like huge muffins with a dome and inflated points on top, but they smelled wonderful. They were very tasty as well. They were slightly crisp on the outside, and soft and airy in the inside. These popovers are very light and the blueberry pesto adds a very nice flavor to it. Next time I’ll use a baking pan with a smaller cup, so that there will be more of a popping effect.
The basic popover recipe calls for 1 cup flour, 1 cup milk, and 2 eggs. I made a few changes by incorporating some whole wheat flour and substituting soy milk instead of milk. I mixed in a little bit of pesto into the popover batter to give it an added taste. Also, an important part of baking popovers is to have all the ingredients at room temperature before mixing ingredients. This recipe makes 6 popovers.
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 cup soy milk
- 2 large eggs
- 1 tsp baking powder
- 1 tsp salt
- some pesto
- Preheat oven to 450 F. Grease a popover/muffin pan and place it in the oven as it reheats.
- In a mixing bowl, whisk together the milk and the eggs.
- Add flour, baking powder, and salt. Mix well.
- Once the oven is preheated, remove the popover/muffin pan and distribute the batter evenly across the pan.
- Mix a little bit of pesto in each popover/muffin pan cup.
- Baked for 20 minutes at 450 F.
- Reduce oven temp to 350 F and bake for an additional 15 minutes.
- Remove the popovers and immediately pierce each of them on the top with a knife to allow steam to escape.
- Serve warm.
By the way, don’t forget to check out her other flavors of frozen pestos: Pestos with Panache. She also has recipes on the website for each of the flavors. You can order the pestos online too. And if you’re in the area and have the time, definitely check out one of her pesto tastings at Whole Foods. More info: here.
Also, the fresh frozen pesto can keep for up to 2 years in the freezer. Once thawed, it can stay refrigerated for up to 2 weeks. It is recommended to section off some pesto to use and keep the rest in frozen state in the freezer.