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 based on 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 cold
It serves as a base for countless summer and non-summer preparations!
DELICIOUS AND VERY EASY VARIANTS
With different herbs: also try with basil or mint.
For a stronger flavor: add 1 teaspoon of old-style 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: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 hard-boiled eggs
- 1 teaspoon chopped parsley (fresh)
- 0.9 oz grated Parmesan
- 0.7 oz blanched almonds (or walnut kernels)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- to taste salt
- to taste pepper
Tools
- Mixer
- Bowls
Taste this easy pesto with me!
Peel the eggs and separate the yolks from the whites.
Place the yolks in the mixer with parsley, grated Parmesan, the chosen nuts, extra virgin olive oil, and lemon.
Blend until you get a fairly smooth cream.
Add some chopped egg whites with a knife if you want a more rustic, homemade texture (optional).
Adjust now with salt and pepper and use immediately.
Bon appétit and happy cooking! Annalisa
HOW TO ENJOY IT???
On warm or cold pasta (great with fusilli or farfalle)
Spread on canapés with a little anchovy on top 👉LOVE!!!!!!!!!!!!!!
In a cold bowl with grains, grilled vegetables, and olives
