Recipe: Egg pesto salad

Another egg salad recipe. I told you there were more variations coming! (see the egg & cucumber variation here). This version includes two of my favourite sauces (pesto and mayo), which for some reason I never thought about mixing together.

Egg pesto salad
Yield: 1 serving

Egg pesto salad

Ingredients

  • 2 hard-boiled eggs + 3 hard-boiled yolks (or 3 hard-boiled eggs)
  • 1 1/2 tablespoons pesto
  • 1 1/2 tablespoons mayonnaise
  • salt and pepper
  • 2 cherry tomatoes and extra basil leaves to garnish

Pesto

  • 1 cup basil leaves
  • 1/2 cup olive oil
  • 1/4 cup nuts (pine nuts, macadamias, pecans, walnuts, etc.)
  • 2 roasted garlic cloves
  • 2 teaspoons lemon juice (optional)
  • salt and pepper
  • pepper

Mayonnaise

  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 250ml avocado or macadamia oil
  • 1/2 teaspoon salt
  • pepper

Directions

Pesto

  1. To roast garlic cloves: wrap unpeeled cloves with foil and pop in the oven at 170-180°C for ~30 minutes or until very soft. Then squeeze the garlic out of its skin. You can do this while baking something else. Roasted garlic will keep for a few days in the fridge.
  2. Place all ingredients in a food processor or blender and process until the sauce reaches your desired consistency.
  3. Season with salt and pepper.
  4. This recipe will make plenty of leftover sauce.

Mayonnaise

  1. If you have never made mayonnaise before, check out some YouTube videos before proceeding.
  2. Put the egg yolks, lemon juice and mustard in a food processor or blender.
  3. Start the motor and slowly pour the oil in a thin stream.
  4. Season with salt and pepper.
  5. This recipe will make plenty of leftover sauce.

To assemble

  1. Chop the eggs.
  2. Mix all the ingredients, season with salt and pepper.
  3. Garnish with halved cherry tomatoes and basil leaves.

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