Pesto… with eggs? Yes, you read that right!
Today I’ve decided to try this original idea, perfect for those who love experimenting in the kitchen: a creamy pesto made with hard-boiled eggs, parsley, and nuts. It’s quick, tasty, and very versatile: you can use it to dress pasta, but also as a spread for canapés, cold stuffed hard-boiled eggs, or rice salads.
Why try it:
It has a velvety and rich consistency
It’s ready in less than 10 minutes
It’s great even when cold
It serves as a base for countless summer and non-summer preparations!
DELICIOUS AND SUPER-EASY VARIATIONS
With different herbs: try also with basil or mint.
For a more intense flavor: add 1 teaspoon of whole grain mustard or a pinch of curry.
Light: replace some of the EVO oil with Greek yogurt.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 hard-boiled eggs
- 1 teaspoon chopped parsley (fresh)
- 1/4 cup grated Parmesan cheese
- 3/4 oz blanched almonds (or walnut halves)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- to taste salt
- to taste pepper
Tools
- Food Processor
- Bowls
Enjoy this super easy pesto with me!
Shell the eggs and separate the yolks from the whites.
Then I put the yolks in the food processor with parsley, grated Parmesan, the nuts of choice, extra virgin olive oil, and lemon.
I blend until I get a rather smooth cream.
I add some finely chopped egg white with a knife if you want to give it a more rustic, homemade texture (optional).
I adjust now with salt and pepper and use it immediately.
Bon appétit and happy cooking! Annalisa
HOW TO ENJOY IT???
On lukewarm or cold pasta (great with fusilli or farfalle)
Spread on crostini with a little anchovy on top 👉LOVE IT!!!!!!!!!!!!!!
In a cold bowl with grains, grilled vegetables, and olives
