Kale pesto courgetti with salt-cured egg yolk

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This recipe for kale pesto courgetti with salt-cured egg yolk from Amy Elles comes together in less than an hour. The salt-cured egg yolk is even made using a hot brine so it cures very quickly, and doesn't need to sit overnight.

First published in 2023




Kale pesto

Salt-cured egg yolk


  • Spiralizer



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


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


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


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


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

Having started her career at Harrods, Amy Elles has gone on to cook around the world. She celebrates seasonal Scottish produce through her events catering company Stocks Events and Fife restaurant The Harbour Café.

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