Tomatoes, Eggs, and Beans with Creamy Kale Stem Pesto

Name: Tomatoes, Eggs, and Beans with Creamy Kale Stem Pesto
Ingredients: 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; 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

www.deliciousliving.com

Delicious Tomatoes, Eggs, and Beans with Creamy Kale Stem Pesto—gluten-free, vegetarian, and perfect for detox and weight loss. Enjoy a nutritious and flavorful salad topped with poached eggs!

View full recipe on www.deliciousliving.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.deliciousliving.com.

Share this recipe:

Cooking tools: