In the food processor, add
Fresh Basil Leaves (2 cups)
Pine Nuts (1/4 cup)
Parmesan Cheese (1/2 cup)
Garlic (2 cloves)
. Pulse several times until well chopped.
Extra-Virgin Olive Oil (1/2 cup)
while the food processor blade is still running at its lowest power.
Salt (1/4 tsp)
Freshly Ground Black Pepper (1/8 tsp)
, 1 tsp of
Lemon Juice (1)
Honey (1/2 tsp)
. Pulse a couple of times just to make sure that all the seasonings are well blended. Transfer to a clean container.
Heat a non-stick pan over medium-low. Once hot, add about 1-2 tbsp of pesto, spread it out, then crack the
in and carefully break the white a little bit. Cover with a lid. Let the egg slowly cook with the pesto for 2-3 minutes or until the desired doneness.
Turn off the heat. Transfer the pesto egg to the top of the
Sourdough Bread (1 slice)
. Optionally sprinkle with
Crushed Red Pepper Flakes (to taste)
. Serve warm.