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Tomato, Eggs, and Beans with Creamy Kale Pesto

Serves 4.

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    Tomato, Eggs, and Beans with Creamy Kale Pesto

    Pesto is delicious and often paired with pasta. But there are many other tasty ideas. Drizzle pesto over oven-roasted vegetables, swirl in a soup, or spread over bread and layer with sandwich toppings. We’ve compiled this insanely delicious pesto and drizzled it over a salad, then topped it with a poached egg, halloumi, or tempeh. The secret to this great pesto is in the nutrient-rich kale stems.

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    Tip

    Looking to go fully vegan in this recipe? Switch out Parmesan with nutritional yeast and serve pesto drizzled over pan-fried tempeh burgers.

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    Tomato, Eggs, and Beans with Creamy Kale Pesto

    Ingredients

    Kale pesto
    • 1/4 cup (60 mL) coarsely chopped raw cashews or blanched almonds, soaked
    • 1 1/2 cups (350 mL) chopped kale stems
    • 1 cup (250 mL) packed fresh basil, blanched, strained, and blotted dry
    • 1 cup (250 mL) packed parsley sprigs, blanched, strained, and blotted dry
    • 1/4 cup (60 mL) finely grated Parmesan or nutritional yeast
    • 1/4 cup (60 mL) extra-virgin olive oil
    • 2 large garlic cloves, peeled and chopped
    • 2 tsp (10 mL) blonde miso
    • 1/8 tsp (0.5 mL) freshly ground black pepper
    • Generous pinch of crushed dried red pepper
    Salad
    • 14 oz (398 mL) can of cannellini or white kidney beans, rinsed and drained
    • 2 tomatoes, chopped
    • 4 large curly lettuce leaves or curly endive
    • 1/2 ripe avocado, sliced
    • 4 poached organic eggs, pan-fried halloumi, or tempeh burgers

    Nutrition

    Per serving:

    • calories251
    • protein14g
    • fat13g
      • saturated fat3g
      • trans fat0g
    • carbohydrates23g
      • sugars3g
      • fibre10g
    • sodium318mg

    Directions

    01

    In small bowl, place nuts and cover with 1 cup (250 mL) cold water. Set aside for at least 2 hours to soften. For optimal results, soak for up to 7 hours.

    02

    Drain well and place in high-speed blender along with remaining pesto ingredients. Pulse, scraping down inside of bowl, until coarsely pureu0301ed. Add water, 2 Tbsp (30 mL) at a time, and pulse until mixture is as smooth and creamy as you like. Add more seasonings to taste, if you wish.

    03

    Transfer to airtight container and refrigerate for up to 3 days. Alternatively, pack into ice cube trays and freeze. Once frozen, transfer to sealed container and freeze for up to 1 month. Makes about 2 1/2 cups (625 mL) pesto.

    04

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

    05

    To serve, line 4 serving plates with lettuce. Spoon bean and tomatoes on top. Place a couple of avocado slices on each and top with some pesto. Place poached egg on each and another dollop of pesto. Serve immediately.

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    This recipe is part of the All In collection.

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