The Viral Pesto Eggs with A Cook Named Matt | In the Kitchen with Lizzy

pesto

🥗Healthier: spinach pesto

💰Cheaper: homemade basil pesto

Spinach pesto is lower in calories and can be made with less expensive ingredients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

cherry tomatoes

🥗Healthier: sundried tomatoes

💰Cheaper: canned diced tomatoes

Canned tomatoes are often less expensive and have a longer shelf life.

Pick basil leaves off the stems, about 1-2 cups.

Chop the basil into good chunks and add to the blender.

Add roasted pine nuts and garlic to the food processor.

Zest three lemons into the food processor.

Add the chopped basil to the food processor.

Pulse the mixture to break up the nuts and garlic.

Add olive oil to the mixture, about a quarter cup of cheese, and lemon juice from all three lemons.

Add flaky salt to taste and pulse again to combine.

Heat olive oil in a pan to coat the bottom.

Add pesto to the pan and crack eggs into it, cooking on medium-high heat.

Scrape the eggs from the pan with a spatula as they cook.

Flip the eggs for over-easy if desired and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens