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Green-Pea Pesto Toasts with Soft-Cooked Eggs

Toss leftover pesto with pasta, spread it on sandwiches, or serve it as a dip for crudites.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Martha Stewart Living, May 2015


  • 4 large eggs
  • 2 cups shelled green peas (from 2 pounds in pods), or 2 cups frozen peas, thawed
  • Coarse salt and freshly ground pepper
  • 1 clove garlic, coarsely chopped
  • 2 tablespoons pine nuts, lightly toasted
  • 1/2 cup packed fresh basil leaves, plus more for serving
  • 1/4 cup finely grated Parmesan
  • 1/3 cup extra-virgin olive oil
  • 4 slices rustic bread, toasted


  1. Bring a medium pot of water to a boil. Gently lower eggs into water. Turn off heat and cover; let eggs stand until whites are just set but yolks are still runny, about 6 minutes. Transfer to an ice-water bath and let cool completely.

  2. Meanwhile, blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to another ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)

  3. In a food processor, pulse peas, garlic, pine nuts, basil, and Parmesan until a paste forms. With machine running, slowly add oil, processing until combined. Season with salt and pepper.

  4. Spread each piece of toast with 2 tablespoons pea pesto. Peel eggs and slice in half; divide among toasts. Season with salt and pepper, top with basil leaves, and serve.

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