Parmesan Popovers With Pesto

These delicate light and airy Parmesan Popovers with a little pesto are bursting with flavor!

Pesto and Parmesan Popovers - The Foodie Affair

Parmesan Popovers

I’m a little giddy about my new popover pan. Isn’t it the coolest muffin tin ever?!

I love it and I got it at a consignment shop for a steal!

Near my office there is an old shop that I like to browse through during my lunch hour. I

t’s a place were a lot of antique dealers consign furniture, jewelry, and tons of kitchen ware, mostly china and crystal.

It’s just so fun to poke around and I occasionally find something fun.

Pesto and Parmesan Popovers - The Foodie Affair

Parmesan Popover Recipe

This popover pan was is not an antique. It’s made by Wilton and it looked new and in perfect condition!

The pan was definitely out of place and needed a new home, and for $1.50 it was mine!

I’ve made popovers for “The Bomb” Potpie recipe using a muffin pan and they tasted yummy, but each roll certainly didn’t get the blast of heat that a real popover pan is able provide since the cups are separated.

For this recipe I added some of my Basil Pesto with Walnuts along with parmesan cheese to my basic recipe and boy did that liven up these rolls!

They’re delicious! These accompanied a variety of appetizers that we ate before going to an outdoor concert to see The Beach Boys last weekend.

Are you convinced that YOU could also use a popover pan?

for more inspiration go take a look at these awesome Poblano Pepper and Pepperjack Popovers at Erica’s Recipes!

Pesto and Parmesan Popovers - The Foodie Affair
Parmesan Popovers in a muffin pan right out of the oven

Parmesan Popovers With Pesto Sauce

Delicious delicate parmesan popovers with a sprinkle of pesto in the batter giving these an extra boost of flavor.
5 from 8 votes
Print Pin Rate
Course: Bake Bread
Cuisine: American
Keyword: bake, Bread, cheese, muffins, pesto, popovers
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 Servings
Calories: 189kcal
Author: Sandra @ The Foodie Affair


  • 2 eggs at room temperature
  • 1 cup milk at room temperature
  • 1 cup all purpose flour
  • 1 1/2 tablespoons Basil and Walnut Pesto
  • 3 tablespoon parmesan cheese grated


  • Preheat oven to 450 degrees. Put rack on the lowest shelf. Generously grease a popover or muffin pan.
  • Blend eggs, milk in a blender util smooth. Add flour and blend until there are no lumps.
  • Stir in parmesan and pesto.
  • Put pan in hot oven for 2 minutes. Remove pan and pour batter into each cup about 1/2 full.
  • Bake for 20 minutes. Don’t be tempted to open the door! Reduce heat to 350 degrees and bake another 10-15 minutes or until lightly browned.


Serving: 1g | Calories: 189kcal | Carbohydrates: 19g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 149mg | Fiber: 1g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

This recipe is adapted from my The Bomb Potpie recipe.

Pesto and Parmesan Popovers - The Foodie Affair
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  1. Beautiful Sandra! Oh my gosh I want one so badly! Right now, with lots of butter 🙂 Popovers are one of my absolute FAVES – and now looking at yours, I want to make them again like now. Awesome recipe!