He had bought too much basil, so I decided to try my hand at making pesto. I liked this recipe from the Barefoot Contessa, but put my own spin on it. Half of the basil I replaced with spinach and arugula. My other twist was using half the Parmesan from the recipe and replacing the other half with Pecorino. It gave the sauce a great depth of flavor.
With all this pesto, I was inspired to try to recreate the eggs de parma dish from Alcove. Only problem - I didn't have proscuitto or goat cheese, so I improvised. I made Parmesan toasts topped with poached eggs and pest