I got this recipe from my friends Jaime and Lisa
Whenever I’m in Madison they so graciously house and feed me as my house is in the middle of nowhere.
Lisa makes a mean breakfast sandwich. And every morning when she so graciously offers to make it, I pounce on that offer like nobody’s business. One morning this past July in addition to the egg sandwich she brought out some “extras”. Some pesto she made and a little Trader Joe’s artichoke spread. To put on the egg sandwiches. Now, to me, the thought of anything but cheese, hollandaise or salt on eggs is…..wrong. Just wrong. And I’m sure I’m in the minority. But….but…..ewwwwwwwww.
But anyway, back to the pesto. Now, ordinarily with pesto I’m pretty take it or leave it. But I was hungry. Oh was I hungry. I took a little and put it on some bread. Oh my. I put on a little more. Oh my. Was this GOOD or what. And then, the miraculous happened: I, voluntarily, put this PESTO ON MY EGG SANDWICH. And it was good. Oh was it good. Oh….mmmmm…..goooooooooood.
And now, I share it with you. So next time any of you see Jaime or Lisa, say thanks!
Here’s what you’re going to need: basil, olive oil, garlic, walnuts, parmesan cheese, grana padano or romano cheese, salt and pepper.
In a food processor toss in 1/4 c. olive oil. I jut got a food processor. It’s true love.
Add 3/4 c. walnuts. If you’re really fancy you can use pine nuts, but I’m not, so I didn’t. Yep, just toss ‘em in. That’s it.
Add a little salt and pepper. Toss in some garlic. I like about 2 cloves. Just throw it in. No chopping. I love that food processor.
Pulse it real fine. Have I mentioned how much I love that food processor?
Add the basil one cup at a time. About 4 – 5 cups total. I like basil. I like it lots. I put in about 5 cups myself.
Pulse. Mix. Blend. Process. Whatever you want to call it. Long as you don’t call it me hand-chopping!
Toss in 1/2 cup each of parmesan and grana padano or romano. I was feeling uber-lazy. So I threw ‘em in like this. Pulse. Mix. Blend. Process. Until it becomes pretty smooth, or your desired texture.
1/4 c. olive oil
3/4 c. walnuts
2 cloves garlic
1 tsp. sea salt
1/2 tsp. pepper
4 – 5 c. fresh basil
1/4 lb. (about 1/2 c.) parmesan cheese
1/4 lb. (about 1/2 c.) grana padano or romano cheese
In a food processor, mix olive oil, walnuts, garlic, salt and pepper. Blend until fine.
Add basil, one cup at a time and blend until fine.
Add parmesan and grana padano/romano. Blend until fine or desired texture.
Store in refrigerator. Can freeze, either in ice cube trays or ziploc bags.
Even you might like it on your egg,