Egg and Pesto Recipe
WeaningWorld
June 24, 2021
When we first made veggie muffins for our daughter as a snack we always thought to ourselves how bland they were. After playing around with herbs and spices we found that our now not so secret ingredient of Garam Masala really sets these muffins apart from the rest. If your child is under 12 months old and not at the snack stage yet, serve alongside some steamed vegetables as part of a yummy lunch.
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Ingredients
Adjust Servings
| 60g Frozen Peas | |
| 100g Fresh Kale or Spinach | |
| 60g Fresh Basil | |
| 40g Freshly Grated Parmesan | |
| 1 Peeled Garlic Clove | |
| 50ml Extra Virgin Olive Oil | |
| 1 Egg |
Directions
1.
Cook
Cook the peas in a pan of boiling water. Once cooked drain and run under cold water to stop the cooking process and preserve vitamins.
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2.
Blend
In a blender add all the ingredients including the cooked peas and blend to a smooth puree. If it needs more liquid, add a glug more of olive oil.
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3.
Serve
Serve with a fried egg.
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Notes
Piccolo Organic makes healthy (and very tasty) baby meals, cooking products and snacks to help you get the balance right every day. The brand is partnered with City Harvest and Little Village, and gives 10% of its profits to charity. Available in all major retailers and its online store, as individual bundles and its new, personalised subscription service. www.mylittlepiccolo.com
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning World or any other organisations represented on this platform.
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