This versatile pesto is so delicious and has such a wonderful flavor. You can serve it over boiled eggs like I did in this recipe, or toss with some pasta, zucchini noodles, or even spaghetti squash. 

With Easter right around the corner, this could be a perfect addition for a family brunch.

Something new for the kids to venture out and try…and something the adults will drool over! I like these because they are packed with protein and vitamins. The pesto is loaded with fresh herbs and spinach as well for an extra boost of nutrition. 

The process is quite simple as well. The most time consuming part is boiling the eggs! 🙂 I hope you get around to making this pesto because it is to.die.for!! Trust me, it’s even #fianceapproved.

How to make Parmesan Pesto:

The pesto is super easy to make – just whip out the food processor and blend, baby, blend. If you don’t have a food processor, a powerful blender will work as well.

This pesto, compared to many traditional pestos, is nut free, high in iron, and rich in flavor.

How to repurpose leftover pesto:

If you have leftover pesto in comparison to how many eggs you have boiled, I recommend tossing it in some pasta with chicken, or top in on salmon!

How to make the perfect hard boiled eggs every time:

If you’ve struggled with making hard boiled eggs, check out this post! I wrote all about how to make the perfect hard boiled eggs every time!

I also love making my hard boiled (and soft boiled) eggs in my Instant Pot! How to make hard boiled eggs in your Instant Pot? IT’S EASY!

Pour in 1 cup water and place the trivet at the bottom of your Instant Pot. Carefully place a dozen eggs on the travel in a single layer. Put the lid on, plug in, make the the valve is set to sealing and cook on manual high pressure for 5 minutes.

During the 5 minutes, make an ice water bath by placing ice in a large bowl and filling about half way with water. This is for the eggs once they are done to cool them down/stop the cooking process.

Once the Instant Pot beeps, use a towel to carefully switch the valve from sealing over to venting and let the steam release for about 1 minute. Remove the lid, and place eggs in the ice water bath. Be careful, they will be hot! Use a spoon to remove from the Instant Pot.

Let them chill (literally) and then remove and peel the shells off! Magic!

Egg talk…

• Eggs have 6-7g of high-quality protein per egg. I LOVE how eggs can be included in a protein packed snack/breakfast/appetizer/ANY meal to help us sustain mental and physical energy. 
• Don’t be afraid of the yolks: Egg yolks contain choline which promotes normal cell activity, liver function and plays a key role in the development of infant’s memory functions.
• Zero carbs, zero sugar…but who’s counting?! (Fun fact: I personally don’t count my macros. I practice intuitive eating to the best of my ability, and I just hate numbers!)  
• Essential amino acids…eggs have all 9! Yep, they are essential! #FoodFirst

I’ll be making these on Easter Sunday for my family – what will you all be making!? Let me know in the comments below! 🙂

More pesto recipes you’ll love

Pita Pizza with Pesto

Avocado Pesto Pasta

Pesto Spaghetti Squash

Tortellini Skewers with Pesto

Beet Pesto Pasta

Parmesan Pesto Over Eggs

Pesto with eggs is a flavor combo you won’t regret trying!!

5 from 2 votes

Print Recipe Pin Recipe Rate

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Servings: 6 people

Calories: 272kcal

Author: Tawnie Graham of Kroll’s Korner

Ingredients

• 1 1/2 cups Parmesan cheese, freshly grated1 1/2 cups Parmesan cheese, freshly grated
• 6 eggs hard boiled6 eggs hard boiled
• 1 cup Baby spinach, fresh1 cup Baby spinach, fresh
• 2/3 cup Extra Virgin Olive Oil2/3 cup Extra Virgin Olive Oil
• 1/2 cup Basil, fresh1/2 cup Basil, fresh
• 3 Tbsp. cold water3 Tbsp. cold water
• 1 Tbsp/ fresh lemon juice1 Tbsp/ fresh lemon juice
• 1 Tbsp. tarragon leaves1 Tbsp. tarragon leaves
• 2 cloves garlic, minced2 cloves garlic, minced
• 1/2 tsp. salt1/2 tsp. salt
• pinch red pepper chili flakespinch red pepper chili flakes

Instructions

• Process all ingredients in a food processor or blender until smooth. Scrape down sides as needed. Once blended place a dollop over boiled egg halves and sprinkle with any leftover parmesan and a pinch of pepper.

Notes

Recipe inspired from Southern Living Magazine, April 2015 Edition

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Calories: 272kcal

PIN THIS PARMESAN PESTO OVER EGGS FOR LATER!