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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is the pesto sauce for the eggs benedict. I didn't think eggs benedict could get any better.....boy was I wrong!! Yield is a guess...we doubled the recipe in class. Ingredients:
1 cup fresh basil |
1/4 cup pine nuts, toasted |
1 cup olive oil |
1 cup parmesan cheese, grated |
3 garlic cloves |
1 cup heavy cream |
Directions:
1. Combine all dry ingredients in a food processor or blender and blend.
2. Slowly add the cream and oil while blending.
3. Warm gently on the stove top in a medium heavy saucepan.
4. Pour over eggs and ham!
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