I'm trying to figure out how to recreate the pesto hollandaise on the eggs benedict at Scottadito. The sauce is delicious (it's my favorite preparation of eggs benedict in the whole city) but I can't duplicate it at home. The sauce in thinner than a hollandaise and also thinner than a pesto, but it's the perfect consistency for my taste. Any thoughts on how to recreate this recipe?
Any additional thoughts on other great sauces to top my eggs benedict?