Pesto Eggs and Potato

Ingredients

• Potato1 medium (180 g)
• Egg2 count (110 g)
• Basil1/3 cup (8 g)
• Garlic1/2 clove (2 g)
• Walnuts2 half (8 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, wash and cut the potato into medium-sized pieces.

2. 2

   Step 2

   Once the water comes to a boil, add the potatoes and a pinch of salt. Let them boil for 10-12 minutes until they are tender but do not fall apart. Remove, drain and set aside.

3. 3

   Step 3

   In another pot boil the egg for 10 minutes. Remove, drain and peel.

4. 4

   Step 4

   For the pesto: Wash the basil leaves and dry very well.

5. 5

   Step 5

   Blend the basil leaves, garlic, walnuts and olive oil until creamy. You can use a hand blender.

6. 6

   Step 6

   In a plate place the potatoes and the hard-boiled egg cut in half. Pour the pesto on top and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pesto Eggs and Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.