Kale & Walnut Pesto

Sunday, April 10, 2016


Kale and Walnut Pesto 



I woke up this morning to the insistent hammering of a woodpecker against the side of the house. The sun was just barely warming the treetops but already the sound of birds filled the air as they twittered and chirped from one tree to the next. Reluctantly, I uncurled from my cozy hollow under the covers and swung my feet to the drafty floor,
propelled by the annoying staccato rhythm of Mr. Pecker who was convinced he could find a juicy worm in our siding.

Looking for breakfast inspiration while the coffee finished brewing, I was rewarded by a visit to Jo Rodger's Instagram feed.  Jo, an American writer living in London shares my love of eggs for breakfast and has been a wondrous source for breaking the monotony of that first meal of the day. (You can find her on Instagram: @jo_rodgers)

Below is a general recipe for a nuts and greens pesto you can mix up in a variety of ways.





Kale & Walnut Pesto topped with a fried egg.




Kale and Walnut Pesto

Step 1:  Gently roast a handful of nuts in the oven.  I used a mixture of walnuts and pecans today.

Step 2:  In a food processor, combine the following ingredients
  • Roasted nuts
  • 2 handfuls of fresh kale (or any kind of leafy green)
  • 2 cloves of garlic, chopped
  • Zest of 1/2 lemon
  • Juice of a lemon
  • 2 Tablespoons red wine vinegar 
  • 4 Tablespoons olive oil
  • Sea salt
  • Freshly ground pepper
Step 3:  Process until all ingredients are combined well.  Taste.  Adjust ingredients according to your preference.

Step 4:  Mix with quinoa (1 cup water to 2 cups quinoa, bring to a boil, reduce heat and simmer for 15 minutes.)

Step 5:  Top with a fried egg.





This breakfast is nutritious, filling and husband-approved.




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