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.
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 this recipe because it is 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! The pesto is super easy to make — just whip out the food processor and blend baby blend. Nut-free, high in iron and rich in flavor. If you have leftover pesto in comparison to how many eggs you have boiled, I recommend tossing it in some pasta with chicken or salmon!
- Eggs have 6 to 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 yolk contain choline, which promotes normal cell activity, liver function and plays a key role in the development of infant memory function.
- 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 nine! Yep, they are essential!
Pesto with eggs is a flavor combo you won’t regret trying!!
Parmesan Pesto Over Eggs
- 6 eggs, hard-boiled
- 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 tablespoons cold water
- 1 tablespoon fresh lemon juice
- 1 tablespoon tarragon leaves
- 2 cloves garlic, minced
- 1⁄2 teaspoon salt
- pinch red pepper chili flakes
- Process all ingredients except eggs 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.