Hard Boiled Eggs with Pesto
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.
Ingredients
- 4 eggs
- 1 small clove garlic
- 2 large sprigs basil
- 1 oz pine nuts
- 1 oz grated Parmesan cheese
- 1 tablespoon virgin olive oil
- Freshly ground black pepper
- 2 beef or large tomatoes for garnish
Instructions
- Hard-boil the eggs for 10 minutes. Cool them under running water and shell, then cut in half lengthways and remove the yolks.
- 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.
- 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.
- Pile the pesto mixture into the hollows of the egg whites and serve garnished with slices of tomato and the reserved basil leaves.
Calories: 184 kcal
Carbohydrates: 4 g
Protein: 10 g
Fat: 15g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 170 mg
Sodium: 174 mg
Potassium: 261 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 824 IU
Vitamin C: 9 mg
Calcium: 112 mg
Iron: 1 mg