A pesto… with eggs? Yes, you read that right!
Today I 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, as a spread for canapés, cold stuffed hard-boiled eggs, or rice salads.
Why try it:
It has a velvety and rich texture
Ready in less than 10 minutes
Great even when cold
Serves as a base for many summer and non-summer preparations!
DELICIOUS AND SUPER EASY VARIATIONS
With different herbs: also try with basil or mint.
For a stronger flavor: add 1 teaspoon of whole grain mustard or a pinch of curry.
Light: replace part of the EVO oil with Greek yogurt.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 hard-boiled eggs
- 1 teaspoon chopped parsley (fresh)
- 1/4 cup grated parmesan
- 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
- Mixer
Taste this super easy pesto with me!
I peel the eggs and separate the yolks from the whites.
I then put the yolks in the mixer with parsley, grated parmesan, the chosen nuts, extra virgin olive oil, and lemon.
I blend until I get a rather smooth cream.
I add some chopped egg white if you want a more rustic, homemade texture (optional).
I now adjust with salt and pepper and use immediately.
Enjoy your meal and happy cooking! Annalisa
HOW TO ENJOY IT???
On warm or cold pasta (great with fusilli or farfalle)
Spread on crostini with a little anchovy on top 👉 LOVE!!!!!!!!!!!!!!
In a cold bowl with grains, grilled vegetables, and olives
