Dinner, Entrees

Pesto Changing

Here we are. A bounty of basil and the weighted feeling of the long week upon your shoulders. Do not worry. I have this image for you.

Pesto-Egg-Salad-Sandwich

Pesto. Egg Salad. Crabapples.

Pea-Spinach-Pesto

Basil, toasted pecans, peas, spinach, a touch of olive oil and cheese.

Egg-Salad-2

Add in some hard boiled eggs, chives, plain yogurt, salt and pepper.

Beautiful-Egg-Salad-Sandwich 2

Add in a beautiful view. Take in a deep breath and look around.

Thanks for reading friends!

Pesto Egg Salad Sandwich

Ingredients

  • Pesto:
  • handful of basil
  • a few sprigs of spinach
  • 1 clove of garlic
  • 1/4 cup of peas
  • a handful of toasted pecans
  • olive oil
  • salt & pepper
  • parmesan cheese, to taste
  • 2 hardboiled eggs
  • few tablespoons of plain yogurt
  • chopped chives
  • salt & pepper, to taste
  • sprinkle of smoked paprika

Instructions

  1. Combine the basil, peas, toasted pecans and spinach into a food processor. Pulse until combined. Slowly add in a drizzle of olive oil and a sprinkle of parmesan cheese until combined. I thinned mine to a proper consistency with a touch of olive oil. You could use a dollop of yogurt too, I bet!
  2. For the hard boiled eggs:
  3. Place 2 eggs in a small saucepan and cover with water. Place the pan of eggs on the stove, bring the water to a boil. Immediately cover the pan and turn off the heat. Let the eggs 'cook' for 12 - 15 minutes. Drain the water from the pan, remove the eggs and gently crack them on the counter, then return the eggs to the pan. Add a few ice cubes and cold water to the pan, allowing the eggs to cool off. Peel the eggs under cold running water. Dry and chop the eggs.
  4. In a small bowl place the chopped eggs, a tablespoon of chives, and a few tablespoons of plain yogurt. Add salt and pepper to taste. Toast a slice of bread. Spread a layer of pesto on the toasted bread and place a dollop of egg salad on top of that. A sprinkle of smoked paprika lends a tiny weight to the light pesto and egg salad. If you are feeling fancy add in a fork and knife. I opted for a picnic style, cloth napkins and all. I headed towards my front deck where the fully bloomed crabapple tree was waiting.
http://www.notquitegourmet.com/2013/05/24/pesto-changing/

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