Pesto Popovers with Parmesan*

If you love pesto, like I do, this is a savory twist on an old standard:
(makes 6)

Oil, for pan
2 eggs, at room temp.
3/4 cup whole milk, room temp.
1/2 t. Kosher* salt
3/4 cup all-purpose flour
1&1/2 T, butter, melted
1&1/2 T. prepared pesto (Costco's one in the Deli is DELISH!!*)
Freshly grated Parmesan*

Preheat the oven to 450. Position a rack on the lowest shelf. Generously oil a popover or muffin tin. Blend eggs, milk, and salt in a blender until smooth (or beat by hand with a whisk*). Add flour and blend until there are no lumps. Stir in butter and pesto. Pour popover batter into each cup, about 1/2 full. Bake for 20 mins. Do not open the oven door! Reduce heat to 350, and bake until golden brown, an additional 15 mins. (WATCH! When you begin to smell the enticing aroma, check 'em*). Remove from oven, and make a small slit in each popover with a knife or skewer to allow steam to escape. Sprinkle with cheese, and serve immediately.

"Be of good courage" today, and have FUN - it's Friday!!!

Love,

MM