Go Back
–+ servings
hard boiled eggs on a plate with pesto on top
Print

Parmesan Pesto Over Eggs

Pesto with eggs is a flavor combo you won't regret trying!!
Course Appetizer
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 grated
  • 1 cup Baby spinach, fresh
  • 2/3 cup Extra Virgin Olive Oil
  • 1/2 cup Basil, fresh
  • 3 Tbsp. cold water
  • 1 Tbsp. fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 1 Tbsp. tarragon leaves (optional)
  • pinch red pepper chili flakes
  • 6 eggs hard boiled, halved
US Customary - Metric

Instructions

  • Process all ingredients (from Parmesan to chili flakes) in a food processor or blender until smooth. Scrape down sides as needed. Taste and adjust seasonings as desired.
    1 1/2 cups Parmesan cheese, freshly grated, 1 cup Baby spinach, fresh, 2/3 cup Extra Virgin Olive Oil, 1/2 cup Basil, fresh, 3 Tbsp. cold water, 1 Tbsp. fresh lemon juice, 2 cloves garlic, minced, 1/2 tsp. salt, 1 Tbsp. tarragon leaves (optional), pinch red pepper chili flakes
  • Once blended place a dollop of pesto over hard boiled egg halves. Sprinkle with cayenne or paprika and serve.
    6 eggs hard boiled, halved

Notes

Recipe inspired from Southern Living Magazine, April 2015 Edition

Nutrition

Calories: 272kcal