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.
Looking to go fully vegan in this recipe? Switch out Parmesan with nutritional yeast and serve pesto drizzled over pan-fried tempeh burgers.
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.
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.
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.
In medium-sized bowl, combine beans and tomatoes. Gently toss together.
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.
This recipe is part of the All In collection.
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