In a white bowl rimmed in green, there is yogurt mixed with pesto and topped with four halves of boiled eggs, the yolk facing up. Sprinkled across the top of the whole dish are pine nuts and basil leaves. On side of the bowl is two slices of toasted wholemeal bread.

Power Up Pesto

Easy, simple and fresh! Reaching your protein goals doesn’t have to be difficult or take all day – ready in just 10 minutes, this dish is perfect for quick lunch that tastes incredible. Plus the leftover pesto can keep up to 5 days in the fridge, so making it again tomorrow will take even less time.

10 minutes

Serves 1

Home » Recipes » Power Up Pesto

Ingredients

  • 1 bunch fresh basil
  • 2 tbsp pine nuts
  • 1 small garlic clove
  • 25g parmesan, finely grated
  • 4 tbsp extra virgin olive oil
  • 2 Enriched eggs
  • 3 tbsp thick greek yogurt
  • ½ lemon, juice only
  • 2 tbsp mixed seeds
  • a pinch of dried chilli flakes

Method

  1. Tear the basil and add the leaves and stalks (reserving 1 sprig) to the bowl of a food processor along with the pine nuts, garlic, parmesan and 2 tbsp oil. Pulse until roughly chopped. Pour in the remaining oil and then blitz again until finely chopped. Season to taste.
  2. Boil the eggs in a saucepan of boiling water for 7 mins until jammy and soft. Plunge straight into a bowl of iced water.
  3. Mix the yogurt in a bowl with 1 tsp pesto and the lemon juice.
  4. Place a frying pan over a medium heat and add the seeds and chilli flakes. Toast for a couple of mins until starting to pop.
  5. Spoon the yogurt onto the base of the plate or shallow bowl. Peel the eggs, cut in half and top the yogurt. Spoon over another 1 tsp pesto and scatter over the toasted seeds and a few basil leaves.

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