Total Time
Prep 5 mins
Cook 10 mins

This is the pesto sauce for the eggs benedict. I didn't think eggs benedict could get any better.....boy was I wrong!! Yield is a guess...we doubled the recipe in class.


  1. Combine all dry ingredients in a food processor or blender and blend.
  2. Slowly add the cream and oil while blending.
  3. Warm gently on the stove top in a medium heavy saucepan.
  4. Pour over eggs and ham!

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