Pesto Eggs

AJI-GINISA® Flavor Seasoning Mix


For the Pesto Sauce:
  • 4 cups (100g) Basil leaves, fresh
  • 2 Tbsps. (30g) Garlic, peeled, crushed
  • 1 cup (125g) Toasted peanuts
  • 2/3 cup (60g) Parmesan cheese, grated
  • 1 1/2 Tbsps. (23ml) Olive oil
  • 1/2 pack (4g) AJI-GINISA® Flavor Seasoning Mix
For the Toast:
  • 2 1/2 tsps. (12.5ml) Cooking oil
  • 5 pcs. (250g) Chicken egg, whole
  • 1/2 pack (4g) AJI-GINISA® Flavor Seasoning Mix
  • 5 pcs. (100g) Wheat bread, toasted


  1. BLEND. To make pesto sauce, combine basil leaves, garlic, toasted peanuts, parmesan cheese, olive oil, and AJI-GINISA® in a blender. Blend until smooth. Set aside.
  2. FRY. Heat oil in a pan. Add a tablespoon of pesto then spread it around. Once pesto is hot, crack an egg into the pesto. Sprinkle with AJI-GINISA®. Let the egg cook slowly until it’s at your desired doneness.
  3. SERVE. Enjoy over toasted bread, serve and enjoy.

Cooking Tips

If blender is not available, you may use mortar and pestle to make the pesto sauce. Pounding the mixture using a mortar and pestle releases more essential oils of the ingredients, hence producing a deeper and richer flavor than a blender.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 pc. Egg with bread and pesto (142g)

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
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Proteins (g)
Fat (g)
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Good to Know Nutrition Facts

Peanuts are good sources healthy fatty acids such as monounsaturated and polyunsaturated fatty acids that help lower the cholesterol in our body.


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