Basil
Pesto Egg Salad Sandwiches
Posted by Carole Koch
Pesto: 1 cup firmly packed fresh basil leaves, 6 tablespoons grated Parmesan, 1/8 cup pine nuts, 2 cloves garlic in food processor; slowly add 1/4 cup olive oil.
Add 1/4 cup pesto to 6 chopped hard-boiled eggs, 1/2 teaspoon Dijon mustard, and mayonnaise, salt and pepper to taste. Spread on your favorite bread.
Adapted from “One United Harvest,” recipes collected by Julie Sochacki, 2005.
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