The KitchenAid Christening – Basil Pesto with Green Eggs and Ham
December 2012 was a pretty memorable month for me. Thanks to my partner, his family and Santa, I was given a KitchenAid food processor and stand mixer for my birthday/Christmas present. Two rather incredible kitchen appliances; I couldn’t ask for better gifts! So, after the initial excitement subsided, I started thinking about what I was going to make using my new toys. It just so happened that a recipe came fluttering into my inbox from the amazing Cath Chen of the Confessions of a Glutton blog fame – Basil Pesto! I have never made pesto before but I absolutely love eating it, and the only reason why I had not made it before was because I didn’t have a food processor…until now. Basil pesto is so easy to make, and only consists of a few ingredients so it’s a great recipe for when you are running low on time. You just whiz all the ingredients together and stir it through cooked pasta – Easy peasy! So, where do the green eggs and ham fit into this post? Well, I had some pesto left over and was researching on what other dishes I could use it in. I found a really easy breakfasty/brunchy recipe in the January issue of Australian Good Taste magazine that required pesto, so I thought I’d give it a shot. The basil pesto recipe makes about one cup, and the green eggs and ham recipe serves four people.
Confessions of a Glutton Basil Pesto
2 cups (100g) basil leaves
¼ cup (40g) toasted pine nuts
¼ cup (25g) pecorino cheese, grated
1 tsp crushed garlic
60 ml olive oil
Green Eggs and Ham
125g sliced ham, finely chopped
½ cup (40g) cheddar, coarsely grated
4 round multigrain bread rolls
4 eggs, at room temperature
1 tbs basil pesto
Preheat oven to 180°C (fan forced).
Line a large baking tray with baking paper. Spread the pine nuts over the baking tray and bake in the oven for about 5 minutes or until toasted. Keep an eye on the nuts to ensure they don’t go too brown. Remove from oven and set aside for 10 minutes to cool. Pick out any nuts that are too dark. Don’t turn the oven off, as you will need it for the green eggs and ham.
Place the pine nuts, basil, garlic and pecorino into the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. Season to taste with a salt and pepper and thin with a little water if you prefer. Set aside.
Combine the ham and cheddar in a small bowl. Cut the top third of each bread roll and put aside. Pull out the centre of the roll, leaving a 1.5cm thick shell. Place the rolls on a lined baking tray (I re-used the tray and baking paper I toasted the pine nuts on). Divide the ham and cheese mixture between the rolls. Crack one egg into each roll.
Bake the rolls, placing the tops that you set aside earlier on top in the last 10 minutes of cooking, for 18-20 minutes or until the eggs are just set. This is where the eggs being at room temperature is important. If your eggs are cold, the cooking time will be a lot longer, and you may end up over toasting the rolls. Add the pesto equally among the rolls just before serving. My partner loved the pesto so much that he spread a little extra on the toasted tops!
Note: I have amended the original recipes slightly, so if you would like to see the original basil pesto recipe, click here. The original recipe for the green ham and eggs is on page 60 in the January issue of Australian Good Taste magazine. If you haven’t had the chance to check out Cath’s blog, I highly recommend that you do. It has amazing recipes on there, and I should know because I’ve tried a few of them….