If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. I often make batches of pesto and keep some in the fridge or freezer, and I actively look for ways to incorporate it into meals OTHER than pasta. It’s great swirled into soups and as a spread, but a personal favorite is pairing pesto with soft boiled egg. You will be surprised by the revelation of this combination. Bake 20 minutes, or until the pepper skins are nicely charred. Remove from heat, cool slightly and peel. Add to a food processor. Squeeze garlic from their skins and into the food processor they go. Make the Pesto Sauce. Add fresh basil leaves, almonds, cheese and oil. Process to form your thick pesto. Add salt and pepper to taste. Add more oil if you prefer a thinner pesto. Soft Boil the Eggs. While pasta is cooking, boil the eggs for 5 minutes. Cool and peel. This is a great soft boil and will allow the yolks to be fairly runny, exactly what you want here. Time to Serve. Divide the pasta among serving bowls. Slice the eggs in half and top the pasta. Serve. Homemade pesto is so much better than any store bought pesto, believe me. I know you will agree once you taste this.
