Description
A great way to use pesto besides just serving it on pasta! How boring does that get, right? This pesto egg salad can be made spicy by adding a splash of hot sauce. It’s also amazing with finely chopped giardiniera (mixed vegetables). Serve on crackers, cocktail rye, or use to top a summer salad.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1 ½ tablespoons olive oil mayonnaise (such as Hellmann’s®), divided, or more to taste
- 3 cloves garlic, finely chopped
- 2 cups packed fresh basil
- ⅓ cup freshly grated Parmesan cheese, plus more for serving
- ¼ cup pine nuts
- ¼ cup olive oil
- 1 pinch Himalayan salt, or to taste
- ground white pepper, or to taste
- finely chopped green onions
Prep Time: 20 mins
Total Time: 20 mins
Servings: 4