Recipe: Hard Boiled Eggs with Pesto

Enjoy this easy, delicious snack – perfect for bringing to work or part of a nice breakfast.

Type of dish: Snack
Equipment: Food processor, pot with lid
Servings: Makes 1-2 servings.

Ingredients:

• 4 eggs
• 1 cup fresh basil, packed
• 1 large or 2 small cloves garlic, peeled and roughly chopped
• 3 TB pine nuts, lightly toasted or raw
• 1/4 cup olive oil
• salt to taste -about 1/8 to 1/4 tsp
• a few grinds black pepper

Directions:

1. Hard boil the eggs. Bring a pot of water to a simmer. Use enough water so that the eggs will be fully covered by a couple of inches once they are added.
2. When the water comes to a simmer, gently lower the eggs into the water using a large spoon or ladle.
3. Cover, and reduce the heat to low to maintain a very low simmer. Let eggs cook like this for 12 minutes. Avoid over-cooking the egg, which will result in a dark ring around the yolk.
4. Remove the eggs with a slotted spoon and place them into a bowl of cold water. Once cooled, peel off their shell.
5. Meanwhile, make the pesto. Place the basil, garlic, pine nuts, salt, and pepper in a food processor. Pulse for a few seconds to create a chunky mixture.
6. Add the olive oil 1 TB at a time to create a more fluid mixture.
7. Plate the eggs and spoon the pesto around or on top of the eggs.

Enjoy!