Tomatoes, Eggs, and Beans with Creamy Kale Stem Pesto

Pesto is delicious and often paired with pasta. But there are so many other ways to enjoy it! Drizzle pesto over oven-roasted vegetables, swirl it into a soup, or spread it over bread and layer with sandwich toppings. In this recipe for Tomatoes, Eggs, and Beans with Creamy Kale Stem Pesto, we’ve created an insanely delicious version and dolloped it onto a salad, then topped it with a poached egg. The secret to this great pesto is in the nutrient-rich kale stems.

Tomatoes, Eggs, and Beans with Creamy Kale Stem Pesto

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Servings

4

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Ingredients

Kale stem pesto

• 1/4 cup coarsely chopped raw cashews or blanched almonds soaked
• 1 1/2 cups chopped kale stems
• 1 cup packed fresh basil blanched, strained, and blotted dry
• 1 cup packed parsley sprigs blanched, strained, and blotted dry
• 1/4 cup finely grated Parmesan or nutritional yeast
• 1/4 cup extra-virgin olive oil
• 2 large garlic cloves peeled and chopped
• 2 tsp blonde miso gluten free if desired
• 1/8 tsp freshly ground black pepper
• pinch Generousof crushed dried red pepper

Salad

• 14 oz can cannellini or white kidney beans rinsed and drained
• 2 tomatoes chopped
• 4 large curly lettuce leaves
• 1/2 ripe avocado pitted, peeled, and sliced
• 4 slices poached organic eggs or 4pan-fried halloumi

Ingredients Kale stem pesto 1/4 cup coarsely chopped raw cashews or blanched almonds soaked 1 1/2 cups chopped kale stems 1 cup packed fresh basil blanched, strained, and blotted dry 1 cup packed parsley sprigs blanched, strained, and blotted dry 1/4 cup finely grated Parmesan or nutritional yeast 1/4 cup extra-virgin olive oil 2 large garlic cloves peeled and chopped 2 tsp blonde miso gluten free if desired 1/8 tsp freshly ground black pepper pinch Generousof crushed dried red pepper Salad 14 oz can cannellini or white kidney beans rinsed and drained 2 tomatoes chopped 4 large curly lettuce leaves 1/2 ripe avocado pitted, peeled, and sliced 4 slices poached organic eggs or 4pan-fried halloumi

Servings 4 Print Recipe

Instructions

1. In small bowl, cover nuts with 1 cup cold water. Set aside for at least 2 hours to soften. For optimal results, soak for up to 7 hours.
2. Drain nuts well and place in high-speed blender along with remaining pesto ingredients. Pulse, scraping down inside of container, until coarsely pureed. Add water, 2 Tbsp at a time, and pulse until mixture is as smooth and creamy as you like. Add more seasonings to taste, if you wish.
3. Transfer pesto to airtight container and refrigerate for up to 3 days. Alternatively, pack into ice cube trays and freeze. Once frozen, transfer pesto cubes to sealed container and freeze for up to 1 month. Makes about 2 1/2 cups pesto.
4. In medium bowl, combine beans and tomatoes. Gently toss together.
5. To serve, line 4 serving plates with lettuce. Spoon bean and tomato mixture on top. Place a couple of avocado slices on each and top with some pesto. Place poached egg or slice of halloumi on each and another dollop of pesto. Serve immediately.

Recipe Notes

Say cheese

This recipe is also sensational with slices of pan-fried halloumi (or “grilling cheese”) in place of the eggs.

Nutrition Facts

Tomatoes, Eggs, and Beans with Creamy Kale Stem Pesto

Amount Per Serving

Calories 251 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 3g 15%

Sodium 318mg 13%

Total Carbohydrates 23g 8%

Dietary Fiber 10g 40%

Sugars 3g

Protein 14g 28%

* Percent Daily Values are based on a 2000 calorie diet.