Fresh Basil Pesto and Egg Sandwich

By Leslee N – Sydney, NS
Fresh Basil Pesto and Egg Sandwich
  • Prep Time: 20
  • Total Time: 30
  • Servings: 4

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About this Recipe

Toasted Dempsters WholeGrains bread topped with fresh, aromatic basil pesto and thin egg slices makes for a healthy picnic option.


4 Dempsters WholeGrains bread slices
4 Eggs, hard-cooked, peeled and chilled
3 cups Chopped fresh basil
3/4 cups Extra virgin olive oil
2/3 cup Pine nuts
2/3 cup Grated Parmesan cheese
2 tbsp Minced garlic
1/2 tsp Chili powder
2 Green onion stalks


Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

Slice the egg into thin pieces.

Toast the Dempsters WholeGrains bread. Spread a thin layer of the pesto on each piece. Top with egg slices and garnish with green onions.

(If you are preparing these open-face sandwiches for use later on, spread the pesto on each slice of toast. Place two pieces together with the peston on the inside of both pieces, and wrap with plastic or wax paper. Place unshelled eggs in a separate container. At the picnic site, slice eggs and place slices on each piece of toast)

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