Tomatoes, Eggs, and Beans with Creamy Kale Stem Pesto
Kale stem pesto
  • 1/4cup coarsely chopped raw cashews or blanched almondssoaked
  • 1 1/2cups chopped kale stems
  • 1cup packed fresh basilblanched, strained, and blotted dry
  • 1cup packed parsley sprigsblanched, strained, and blotted dry
  • 1/4cup finely grated Parmesan or nutritional yeast
  • 1/4cup extra-virgin olive oil
  • 2 large garlic clovespeeled and chopped
  • 2tsp blonde misogluten free if desired
  • 1/8tsp freshly ground black pepper
  • pinch Generousof crushed dried red pepper
  • 14oz can cannellini or white kidney beansrinsed and drained
  • 2 tomatoeschopped
  • 4 large curly lettuce leaves
  • 1/2 ripe avocadopitted, peeled, and sliced
  • 4slices poached organic eggs or 4pan-fried halloumi
  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.