Name: Parmesan Pesto Over Eggs Recipe
Ingredients: 1 ½ cups Parmesan cheese, freshly grated: Freshly grated Parmesan is non-negotiable for this recipe. Pre-shredded Parmesan often contains cellulose and doesn’t melt or blend as smoothly, plus the flavor is significantly less vibrant. Invest in a block of good quality Parmesan Reggiano if you can, or Parmigiano-Reggiano style cheese. The nutty, salty, and complex flavor of real Parmesan is the backbone of this pesto. You’ll want to grate it finely to ensure it blends seamlessly into the pesto. Think of this as the star ingredient that provides richness and umami depth.; 1 cup Baby spinach, fresh: Baby spinach adds a lovely freshness and a mild, earthy counterpoint to the richness of the Parmesan and basil. It also contributes a beautiful vibrant green color to the pesto. Make sure to use fresh spinach, not frozen. Wash it thoroughly and pat it dry before adding it to the food processor or blender. Spinach is a powerhouse of nutrients, adding vitamins and minerals to your pesto, making this dish not only delicious but also a little bit healthier. You can substitute with other mild greens like baby kale or arugula for a slightly different flavor profile.; ⅔ cup Extra Virgin Olive Oil: Good quality extra virgin olive oil is crucial for a flavorful pesto. It acts as the binding agent, creating the smooth, emulsified texture we all love. Choose an olive oil that has a robust, fruity flavor. The olive oil’s flavor will shine through in the pesto, so selecting a high-quality one makes a noticeable difference. Avoid using overly bitter or overly mild olive oils; a balanced, fruity, and slightly peppery olive oil is ideal.; ½ cup Basil, fresh: Fresh basil is the heart and soul of pesto. Its fragrant, peppery, and slightly sweet flavor is what makes pesto, well, pesto! Use fresh basil leaves, discarding the stems. Italian basil (also known as sweet basil) is the classic choice for pesto. Make sure your basil leaves are vibrant green and not wilted or bruised. The aroma of fresh basil alone is enough to make your kitchen smell heavenly.; 3 Tbsp. cold water: Cold water is the secret ingredient to achieving a beautifully smooth and vibrant green pesto. It helps to emulsify the pesto and keeps the basil from oxidizing and turning brown too quickly. Using ice-cold water is even better! The cold temperature also helps to prevent the basil from overheating in the food processor, which can result in a bitter taste.; 1 Tbsp. fresh lemon juice: Lemon juice adds brightness and acidity to the pesto, balancing the richness of the cheese and oil. Freshly squeezed lemon juice is always preferred over bottled juice for its superior flavor. The acidity of the lemon juice also helps to preserve the vibrant green color of the pesto and prevents it from becoming too heavy.; 2 cloves garlic, minced: Garlic provides a pungent and savory kick to the pesto. Use fresh garlic cloves, and mince them finely or roughly chop them before adding them to the food processor. Adjust the amount of garlic to your preference – if you love garlic, you can add a third clove, or if you prefer a milder flavor, use just one. Garlic is a flavor enhancer that brings all the other ingredients together.; ½ tsp. salt: Salt is essential for seasoning the pesto and bringing out the flavors of all the other ingredients. Start with ½ teaspoon and adjust to taste. Sea salt or kosher salt are good choices. Salt not only enhances flavor but also acts as a preservative to some extent.; 1 Tbsp. tarragon leaves (optional): Tarragon adds a subtle anise-like flavor that complements the basil and Parmesan beautifully. It’s an optional ingredient, but it adds a unique and sophisticated touch to the pesto. Fresh tarragon is preferred, but you can use dried tarragon if fresh isn’t available, using about 1 teaspoon of dried tarragon instead of 1 tablespoon fresh. Tarragon elevates the pesto with a touch of herbal complexity.; Pinch red pepper chili flakes: A pinch of red pepper chili flakes adds a subtle warmth and a hint of spice to the pesto, balancing the richness and adding another layer of flavor complexity. You can adjust the amount to your preference – if you like it spicier, add a bit more. The chili flakes provide a gentle heat that complements the other flavors without overpowering them.; 6 eggs hard boiled, halved: The star of the show, perfectly hard-boiled eggs provide a creamy and satisfying base for the vibrant pesto. Hard-boiling eggs correctly is key – you want them cooked through but not rubbery. Halving them allows for easy topping with the pesto and makes them perfect for serving as appetizers or snacks. Use good quality eggs for the best flavor and texture.

Ingredients

Scale

1 ½ cups Parmesan cheese, freshly grated: Freshly grated Parmesan is non-negotiable for this recipe. Pre-shredded Parmesan often contains cellulose and doesn’t melt or blend as smoothly, plus the flavor is significantly less vibrant. Invest in a block of good quality Parmesan Reggiano if you can, or Parmigiano-Reggiano style cheese. The nutty, salty, and complex flavor of real Parmesan is the backbone of this pesto. You’ll want to grate it finely to ensure it blends seamlessly into the pesto. Think of this as the star ingredient that provides richness and umami depth.

1 cup Baby spinach, fresh: Baby spinach adds a lovely freshness and a mild, earthy counterpoint to the richness of the Parmesan and basil. It also contributes a beautiful vibrant green color to the pesto. Make sure to use fresh spinach, not frozen. Wash it thoroughly and pat it dry before adding it to the food processor or blender. Spinach is a powerhouse of nutrients, adding vitamins and minerals to your pesto, making this dish not only delicious but also a little bit healthier. You can substitute with other mild greens like baby kale or arugula for a slightly different flavor profile.

⅔ cup Extra Virgin Olive Oil: Good quality extra virgin olive oil is crucial for a flavorful pesto. It acts as the binding agent, creating the smooth, emulsified texture we all love. Choose an olive oil that has a robust, fruity flavor. The olive oil’s flavor will shine through in the pesto, so selecting a high-quality one makes a noticeable difference. Avoid using overly bitter or overly mild olive oils; a balanced, fruity, and slightly peppery olive oil is ideal.

½ cup Basil, fresh: Fresh basil is the heart and soul of pesto. Its fragrant, peppery, and slightly sweet flavor is what makes pesto, well, pesto! Use fresh basil leaves, discarding the stems. Italian basil (also known as sweet basil) is the classic choice for pesto. Make sure your basil leaves are vibrant green and not wilted or bruised. The aroma of fresh basil alone is enough to make your kitchen smell heavenly.

3 Tbsp. cold water: Cold water is the secret ingredient to achieving a beautifully smooth and vibrant green pesto. It helps to emulsify the pesto and keeps the basil from oxidizing and turning brown too quickly. Using ice-cold water is even better! The cold temperature also helps to prevent the basil from overheating in the food processor, which can result in a bitter taste.

1 Tbsp. fresh lemon juice: Lemon juice adds brightness and acidity to the pesto, balancing the richness of the cheese and oil. Freshly squeezed lemon juice is always preferred over bottled juice for its superior flavor. The acidity of the lemon juice also helps to preserve the vibrant green color of the pesto and prevents it from becoming too heavy.

2 cloves garlic, minced: Garlic provides a pungent and savory kick to the pesto. Use fresh garlic cloves, and mince them finely or roughly chop them before adding them to the food processor. Adjust the amount of garlic to your preference – if you love garlic, you can add a third clove, or if you prefer a milder flavor, use just one. Garlic is a flavor enhancer that brings all the other ingredients together.

½ tsp. salt: Salt is essential for seasoning the pesto and bringing out the flavors of all the other ingredients. Start with ½ teaspoon and adjust to taste. Sea salt or kosher salt are good choices. Salt not only enhances flavor but also acts as a preservative to some extent.

1 Tbsp. tarragon leaves (optional): Tarragon adds a subtle anise-like flavor that complements the basil and Parmesan beautifully. It’s an optional ingredient, but it adds a unique and sophisticated touch to the pesto. Fresh tarragon is preferred, but you can use dried tarragon if fresh isn’t available, using about 1 teaspoon of dried tarragon instead of 1 tablespoon fresh. Tarragon elevates the pesto with a touch of herbal complexity.

Pinch red pepper chili flakes: A pinch of red pepper chili flakes adds a subtle warmth and a hint of spice to the pesto, balancing the richness and adding another layer of flavor complexity. You can adjust the amount to your preference – if you like it spicier, add a bit more. The chili flakes provide a gentle heat that complements the other flavors without overpowering them.

6 eggs hard boiled, halved: The star of the show, perfectly hard-boiled eggs provide a creamy and satisfying base for the vibrant pesto. Hard-boiling eggs correctly is key – you want them cooked through but not rubbery. Halving them allows for easy topping with the pesto and makes them perfect for serving as appetizers or snacks. Use good quality eggs for the best flavor and texture.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pesto Ingredients: Gather all your pesto ingredients: 1 ½ cups freshly grated Parmesan cheese, 1 cup fresh baby spinach, ⅔ cup extra virgin olive oil, ½ cup fresh basil leaves, 3 tablespoons cold water, 1 tablespoon fresh lemon juice, 2 minced garlic cloves, ½ teaspoon salt, 1 tablespoon optional tarragon leaves, and a pinch of red pepper chili flakes. Make sure your Parmesan is freshly grated, your spinach and basil are washed and dried, your garlic is minced, and your lemon is ready for juicing. Having everything prepped and ready to go will make the pesto-making process smooth and efficient.

Combine Pesto Ingredients in a Food Processor or Blender: Place all the pesto ingredients into the bowl of a food processor or a high-powered blender. Start with the Parmesan cheese, spinach, basil, garlic, salt, tarragon (if using), and chili flakes. Then, pour in the extra virgin olive oil and cold water. Using a food processor is generally recommended for pesto as it provides a coarser, more traditional texture. However, a high-powered blender can also work, especially if you prefer a smoother pesto.

Process Until Smooth, Scraping Down Sides as Needed: Pulse the food processor or blender in short bursts initially to roughly chop the ingredients. Then, process continuously until the pesto is smooth and creamy. You may need to stop the machine several times and scrape down the sides of the bowl or blender jar with a spatula to ensure all ingredients are evenly incorporated and that no chunks of cheese or basil remain stuck to the sides. This scraping down step is crucial for achieving a uniformly smooth pesto.

Taste and Adjust Seasonings: Once the pesto is smooth, taste it! This is a crucial step because personal preferences for saltiness, garlic intensity, and acidity vary. Does it need more salt? Add a pinch more. Would you like a brighter flavor? Add a squeeze more lemon juice. Do you prefer a more pronounced garlic flavor? You can add a little more minced garlic or even a touch of garlic powder. Adjust the seasonings until the pesto tastes perfectly balanced and to your liking. This is your opportunity to customize the pesto to your exact taste preferences.

Prepare Hard-Boiled Eggs: While you are making the pesto, or even beforehand, prepare your hard-boiled eggs. There are various methods for hard-boiling eggs, but a reliable one is to place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil, then immediately remove the pan from the heat, cover it, and let it sit for 10-12 minutes for perfectly hard-boiled yolks. After 10-12 minutes, immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.

Peel and Halve Hard-Boiled Eggs: Once the hard-boiled eggs are cooled, gently peel them. Tap the eggs all over on a hard surface to crack the shells, then peel them under cool running water. After peeling, slice each egg in half lengthwise. You should have 12 egg halves from 6 eggs.

Assemble Parmesan Pesto Over Eggs: Arrange the hard-boiled egg halves on a serving platter or individual plates. Spoon a generous dollop of the freshly made Parmesan pesto over each egg half. The vibrant green pesto will beautifully contrast with the pale yellow and white of the egg.

Garnish and Serve: For an extra touch of flavor and visual appeal, sprinkle the pesto-topped eggs with a pinch of cayenne pepper or paprika. Cayenne pepper will add a bit of heat, while paprika will add a milder, slightly sweet and smoky flavor, as well as a vibrant red color. Freshly cracked black pepper is also a lovely option. Serve immediately and enjoy the explosion of flavors!

Nutrition

Serving Size: One Normal Portion
Calories: 250-300
Sugar: 1-2g
Sodium: 300-400mg
Fat: 20-25g
Saturated Fat: 5-7g
Carbohydrates: 3-5g
Fiber: 1-2g
Protein: 15-20g
Cholesterol: 180-200mg