Hard Boiled Eggs with Pesto recipe
information
Pesto is a thick basil sauce from Genoa in Italy. Although it is easy to make, you can use 4 tablespoons of ready-made pesto sauce instead. Homemade sauce can be sealed and refrigerated for a week. You will need a liquidiser for this recipe.
Preparation time : 10 minutes,
Cooking time : 10 minutes,
Calories per serving: 180
ingredients
Fresh tomato complements rich, pesto-filled eggs.
4 eggs
1 small clove garlic
2 large sprigs basil
1 oz (25 g) pine nuts
1 oz (25 g) grated Parmesan cheese
1 tablespoon virgin olive oil
Freshly ground black pepper
2 beef or large tomatoes for garnish
1 small clove garlic
2 large sprigs basil
1 oz (25 g) pine nuts
1 oz (25 g) grated Parmesan cheese
1 tablespoon virgin olive oil
Freshly ground black pepper
2 beef or large tomatoes for garnish
method
1. Hard-boil the eggs for 10 minutes. Cool them under running water and shell, then cut in half lengthways and remove the yolks.
2. To make the pesto, crush the garlic and place it in the liquidiser along with the basil sprigs and pine nuts, reserving some basil leaves for garnish. Blend until smooth.
3. Add the egg yolks and cheese and blend again, then add the olive oil and quickly blend once more. Season to taste, using plenty of pepper.
4. Pile the pesto mixture into the hollows of the egg whites and serve garnished with slices of tomato and the reserved basil leaves.
2. To make the pesto, crush the garlic and place it in the liquidiser along with the basil sprigs and pine nuts, reserving some basil leaves for garnish. Blend until smooth.
3. Add the egg yolks and cheese and blend again, then add the olive oil and quickly blend once more. Season to taste, using plenty of pepper.
4. Pile the pesto mixture into the hollows of the egg whites and serve garnished with slices of tomato and the reserved basil leaves.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
