Kale pesto courgetti with salt-cured egg yolk

Kale pesto courgetti with salt-cured egg yolk

This recipe for kale pesto courgetti with salt-cured egg yolk from Amy Elles comes together in less than an hour, and is a great light lunch for summer.
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  1. Step 1

    Blanch the kale leaves in water until just wilted. Drain, and then add to a blender with the pine nuts, parmesan and garlic. Blend until it forms a rough paste, and then slowly pour in the olive oil until the pesto is nice and runny. Season with lemon juice, salt and pepper to taste
  2. Step 2

    Bring 1.5 litres of water to a boil, and add the salt. Stir to dissolve the salt, and then pour some of the water into a large heatproof bowl
  3. Step 3

    Carefully add the egg yolks to the brine, making sure not to break them. Let the egg yolks cure while you cook the courgetti
  4. Step 4

    Bring a large pot of generously salted water to the boil and add the courgetti, cooking for 1–2 minutes or until slightly softened. Drain the courgetti very well
  5. Step 5

    Mix the courgetti with the pesto, and then divide between two bowls. Make a little nest in the courgetti and add your egg yolk. Serve with lots of grated parmesan