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Tomatoes, Eggs, and Beans with Creamy Kale Stem Pesto
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Tomatoes, Eggs, and Beans with Creamy Kale Stem Pesto

Servings 4
Calories 251kcal

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

Instructions

  • 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.
  • 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.
  • 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.
  • In medium bowl, combine beans and tomatoes. Gently toss together.
  • 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.

Notes

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

Nutrition

Calories: 251kcal | Carbohydrates: 23g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Sodium: 318mg | Fiber: 10g | Sugar: 3g