Perfect Pesto recipe and Sausage Pesto Eggs Benedict

Perfect Pesto recipe and Sausage Pesto Eggs Benedict

Pesto Ingredients:

• 2 heaping cups of fresh basil, stuff the basil down in the measuring cup.
• 1/2 cup pine nuts
• 2 very large garlic cloves or 4 medium garlic cloves. Use more if you like a lot of garlic.
• 2 Tbsp fresh lemon juice
• 1/4 tsp sea salt
• 1/4 tsp coarse ground black pepper
• 1/3 cup high quality olive oil, more to taste if desired
• 1/4 cup fresh grated Parmesan cheese

Instructions:

In a food processor, combine the pine nuts, lemon juice, garlic, salt and pepper. Pulse until well combined.

Add the basil and continue to pulse until combined, You may need to scrape the side of the food processor.

Drizzle in the olive oil, pulse to combine.

Lastly add the Parmesan cheese and pulse to combine.

You may add some extra olive oil if desired for creaminess.

Eggs Benedict Ingredients: Serves 2. Adjust amounts as needed.

• 4 jumbo eggs
• 1 Tbsp white vinegar
• Water
• 2 Ciabatta rolls, halved
• Butter
• Pesto
• 1 Hollandaise sauce packet plus ingredients to prepare the hollandaise (Milk, lemon juice, butter.)
• 4 Jimmy Dean frozen turkey sausage patties
• Dried parsley
• Flaky salt, I used Saltwerk Icelandic Arctic Thyme flaky salt, get it here

Instructions:

Prepare frozen Turkey patties to your liking, I used my air fryer.

Meanwhile, prepare the hollandaise packet per package instructions. When it is done, whisk in 2 Tbsp of pesto.

Halve and lightly toast the ciabatta rolls. When they are done butter and spread pesto on top to taste.

Place a turkey sausage patty on each of the rolls on top of the pesto.

Poach the eggs for 3 minutes in lightly boiling water with 1 Tbsp of white vinegar. Remove with a slotted spoon and gently place on a plate lined with paper towels when they are done to cool slightly.

Place 1 poached egg on each of the prepared ciabatta rolls. Top with the pesto hollandaise sauce. Sprinkle with dried parsley, cracked black pepper, and flaky salt to taste.