Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto)
Photo: Dan Goldberg; Styling: Dan Becker
Yields Makes 1/2 cup

Use this sauce for Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto). Prep Time: about 10 minutes.

How to Make It

Step 1
1

In a blender or food processor, combine basil leaves, parmesan, olive oil, and garlic. Whirl until basil is finely chopped.

Step 2
2

Note: Nutritional analysis is per tbsp.

Ingredients

 1 cup lightly packed fresh basil leaves
 1/2 cup freshly shredded parmesan cheese
 1/3 cup olive oil
 1 garlic clove (minced or pressed)

Directions

Step 1
1

In a blender or food processor, combine basil leaves, parmesan, olive oil, and garlic. Whirl until basil is finely chopped.

Step 2
2

Note: Nutritional analysis is per tbsp.

Pesto Sauce