Friday, July 8th, 2011

Savory Pesto Muffins

Question: Do you have basil coming out of your ears right now? And also possibly large buckets of pesto staring judgmentally at you? "Why aren’t you using me, you unusing unuser?" No? Well, can you come over and help a sister out? Because I baked three (THREE!) dozen pesto muffins this weekend and I still have vats of pesto hanging around my house and also, like, branches of basil that I’ve plucked out of my ears.

Anyway, wanna learn how to make pesto muffins? I bet you do. Ready? You’re so ready.

STEP 1. DRY THINGS! In a large-ish bowl, stir together 2 cups of flour, 1 teaspoon of baking soda, 2 tablespoons grated parmesan, and a half-teaspoon each of garlic salt, onion powder and black pepper. If you don’t have those last three things you can leave them out or substitute other things or whatever, we’ll support your personal choices.

STEP 2. WET THINGS! In a smaller-ish bowl, whisk together (like with a fork? Or a whisk for the more literal-minded among us?) 1 cup of milk, 1 cup of plain yogurt (Greek yogurt is recommended here, but you go on and knock yourself out with that Dannon if that’s your thing), 1 egg and ¼ of a cup of pesto.

STEP 3. MARRIAGE EQUALITY! Form a union between wet and dry by mixing the wet ingredients into the dry. No, not the other way around. No. This is actually important, so just follow a direction for once in your life. Stir until things are incorporated but still kind of lumpy looking? Right, because we want tender muffins and stirring too much will yield a tough old bird of a muffin and who wants that? Pas moi.

Okay so that’s it really! Except oh right, we should bake these maybe?

STEP 4: THE OVEN! Get your oven to 400°. Get your hands on a muffin tin and either use paper liners or spray the thing down with PAM. [Ed Note. For the love of food, do not use Pam if you can help it, this is why the Lady God made butter, but yeah, sure, it's your life.] Fill the cups up about ¾ of the way full, put the tin in the oven and bake ‘em for, let’s say 18-20 minutes? Sure, let’s say that!

Once they’re done you could get really wild and serve them with compound butter—might I suggest sun-dried tomato as a nice flavor pairing?—or a lovely gazpacho or along side a fancy sort of salad or just eat the entire dozen while standing in front of your air conditioner in your underpants.

Now here comes the part where everyone on the Internet chimes in about how ze makes this great pesto with dandelion greens and pepitas and breast milk cheese and oh God RAMPS.

Jolie Kerr is just blown away by your novel pesto recipe!

30 Comments / Post A Comment

pepper (#676)

Lovely! Except that basil + heat = lawn clippings.

jolie (#16)


C_Webb (#855)

Side note: Are people still named "Pam?" Like, new people?

ejcsanfran (#489)

@C_Webb: My niece Diazepam is nicknamed Pam.

Isn't this just a way of tricking me into getting pine mouth again?

cherrispryte (#444)

I love Jolie, yet I hate pesto.

I really, really, really hate pesto.

What to do?!

@cherrispryte Or whizz up some sun-dried tomatos with their oil in the blender to replace pesto!

@cherrispryte: I love the green/blue paper liner dichotomy.

whizz_dumb (#10,650)

@Markee Speyer@facebook I resemble that remark.

zidaane (#373)

I recently discovered poblano cornbread. It looks like snot but tastes sooo good.

Jean-Luc Lemur (#13,931)

I’m just glad this article isn’t about Pesto cupcakes.

All this post is doing is reminding me that I didn't eat any clafoutis last night. JOLIE!!

clairedammit (#14,606)

If you put sun-dried tomato pieces in these, I bet they'd taste like pizza. Put some of that sun-dried tomato compound butter on them too!

jolie (#16)
Redacted (#2,882)

@jolie Okay! So I am not trying to argue for this as a pesto, exactly, its just called that in the recipe and it's really effing good. There is no basil, but but but it uses up like 6 ears of corn which comes in really handy toward the later part of the summer when my CSA box consists of an entire corn plant, uprooted and trucked to Brooklyn.

Redacted (#2,882)

@Redacted PS I just took my Wocka Flocka Apricot cake out of the oven and I'm planning a Limoncello loaf cake for next weekend. Is there any booze that can be added to these to keep the streak going?

NICE!!!!! Good cake right?

Hmm. You could MAYBE put a little whiskey in these???

I have no pesto, but I have a packet of creamy pesto sauce in my cupboard. Surely there is a way to substitute that without actually standing around making the sauce… surely?

srs (#15,773)

I bought a pound of garlic scapes (no, that is not an exaggeration, it is the exact amount I bought) for $5 at a farmers market last weekend and used half to make a metric fucktonne of pesto. I froze most of it, ate some every day this week and still have a jar staring at me accusingly every time I open my fridge all "you're not really going to let me just sit here and slowly go bad are you?" This recipe might just allow me to shut that bitch up for good. Stupid, delicious pesto.

P.S. Non-basil pesto FTW!

This sounds very good. I will pass the recipe along to He Who Does the Baking Around Here. I am merely She Who Scrubs the Muffin Tins Afterwards With Much Swearing.

Another way to use up excess pesto: On sandwiches!

Take your bread of choice (especially olive bread or sourdough), and spread a thin layer of pesto instead of mayonnaise or mustard. Add toppings of choice. I like pesto on sandwiches that also contain the following: humus, feta, cucumber, tomato, spinach, grilled zucchini (also part of the late-summer garden explosion) , fresh mozzarella, and so on. But not all at once.

Warning: Can be messy. But mmmmm.

Radio Supply (#16,243)

I just maaaaade this! I made a gluten-free version, though…

Careful with gluten-free stuff, as you always need more liquid and leavener (in case you're being an absolute doll and baking these for your celiac brother or something.)

Leavener… you need more. If your flour mix has xanthan gum in it, cool. If not, add just a pinch. I added 1tbsp instead of 1tsp of leavener (sort of… I kind of cook by eyeballing it) and it worked great.

So if you've baked muffins before with wheat flour and you're pretty sure what muffin batter is supposed to look like, just add the 1c of milk and wait until your spoon grinds to a halt while stirring, then keep adding a little more. For those who don't know, add at least another 1/4c, and if the stuff resembles lumpy wet cement in texture as you're mixing it, you're gold.

Thanks Jolie!

jolie (#16)

@Radio Supply Cool!! Thanks for sharing – I have a GF friend who was also going to give them a shot, so I'll share this with her.

In re leavener (though I know your comment was specific to the GF version): I made a version of these with 1 TBSP of baking soda and I felt it had a really metallic taste, but if people find they're not getting enough rise (heh) go ahead and up the soda to 1 1/2 TSP or even up to 1 TBSP depending on your taste buds.

lifecell27 (#16,267)

Seems very delicious

johnlisa000 (#16,390)


SRR (#16,887)

How many muffins does this recipe make? I have a terrible track record for leaving perfectly delicious foods uneaten if I don't half, quarter, or eighth(?) the recipe.

Dirty Hands (#18,128)

@SRR This recipe makes one dozen normal-sized muffins, or two dozen mini muffins!

Dirty Hands (#18,128)

Leftover pesto can be frozen in ice cube trays and taken out and thawed, piece by piece, as needed.

Miktyson (#252,951)

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