Truffled, Soft Scrambled Eggs

Truffled, Soft Scrambled Eggs



1 cup packed fresh basil leaves, washed and dried
1 cup packed fresh baby spinach leaves, washed and dried
1/2 cup grated Pecorino Romano cheese
3 cloves of garlic, peeled
1/2 cup super fresh and fruity EVOO such as D'Avolio Arbequina
1/4 cup toasted pine nuts (optional)
2 tsp kosher salt or to taste


Both the olive oil and basil for this application need to be just crushed and picked, respectively. You can use a mortar and pestle which is traditional or your blender as I did.

In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepare your favorite cut of pasta and toss the strained, hot pasta with the pesto.


Recipe Navigation

Terms and Conditions
Browser Settings
© 2010- D'Avolio Olive Oils, Vinegars and More
Website Created By :  GDT Consultants