Saturday, April 19, 2014

Sourdough Toast with Green Onion Pesto and Hard Boiled Eggs

You guys.  

Peeling hard boiled eggs is the equivalent of getting a root canal for me.  Except getting a root canal is much more pleasurable and relaxing. 

I have read and done every hard boiled egg tutorial known to man, my eggs were weeks old, I have tried salt in the water, peeling under cold water, blah, blah, blah, and, for me,  it's still the toughest job in the kitchen.  I just can't do it without pulling off large chucks of the white flesh.  And I accept that.  I am at peace.  And although I love to eat them, I just don't make them often because of my rage issues.

(Just kidding.  I don't have rage issues.  Until I begin to peel hard boiled eggs, then yes.)

But I suffered through a batch yesterday, because for the last month I've been toying around with a recipe idea in my brain, and I finally made it yesterday.  And let me tell you, it did not disappoint.  

This green onion pesto screams spring to me.  I can always find green onions at the store and they are fragrant and flavorful and, I think, a little under-appreciated item in the produce section.  And making them into pesto is the perfect condiment for your Easter table and for all those leftover hard boiled eggs you will have.  Green onion pesto on some toasted and buttered sourdough bread topped with hard boiled eggs is a lovely, lovely, breakfast, lunch or dinner.  Or snack.  

I bet you will have some leftover hard boiled eggs this weekend, right?

Have a blessed and happy Easter Sunday, my friends!  

My notes:

--This pesto is kind of creamy.  I didn't think it would be, but it is.  It's lovely, really.

--I used a mini food processor because that's all I have.  If you had a larger food processor with a chute, you could drizzle in the olive oil at the last, like it's traditionally made.

--You can adjust the amount of olive oil to make it thinner or thicker.  Mine was pretty thick.  You could also add a little bit of water to thin it out.

--You could also use a different type of nut.  Pine nuts are traditional in pesto, but I used pecans.  You could also use walnuts.

--I think this would also be delicious on chicken, fish, or pasta.  But I love, love my sour dough toast.

Green Onion Pesto

1/4 cup chopped pecans
1 package (5.5 ounces) green onions, trimmed, washed, and coarsely chopped
1/2 cup grated Parmesan cheese
2 tablespoons lime or lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon water

Place all ingredients in a food processor and process until creamy and a spreadable consistency.  Serve immediately.  

Serve on buttered sourdough toast, then top with sliced hard boiled eggs.  Also great on chicken, fish, or pasta. 

Pin It!


  1. I don't like peeling eggs, when the shells stick too. But you are waaaaaay beyond the once in a while situation. So I will extra appreciate this post. Smiles--- I love pesto and this certain is a unique with
    the green onions. Since I am reading this at lunch time, I am in agony----and I am not just saying that! Plus I love the yellow color with the green. Spring cheery.