Egg Yolk Pesto

November 13, 2015

Basil Pesto made with egg yolk instead of parmesan cheese. As good, maybe better.

¾ cups of extra-virgin olive oil
5 oz of basil leaves
1.5 oz of pine nuts
3 anchovies
½ garlic clove
1 teaspoon of salt
1 teaspoon of pepper
Less than one inch of fresh ginger
2 boiled egg yolks

Guess? Everything in the food processor and pulse until creamy. Mortar? Start with garlic, add basil and salt. When you see liquids add the pine nuts, then all the other ingredients, and finally olive oil,...
See the full directions on my site

Nutritions

Calories
1745

Sodium
2390mg
99% DV

Fat
174g
267% DV

Protein
15g
30% DV

Carbs
10g
3% DV

Fiber
4g
18% DV