I love my food processor, we have processed a lot of food together. But the top two are easily pastry crusts and pesto. I’ll pesto almost anything. My pestos never have nuts but that mostly has to do with my nut allergy and that pine nuts are so insanely expensive. I know that there are other alternatives but I’ve gotten used to things the way they are. So simple: green thing, roughly chopped; hard cheese of choice, roughly chopped; garlic; olive oil. Pulse garlic and cheese, add greens and pulse, add olive oil and process to desired consistency. I spread it on sandwiches, put it on toast, throw it in a scramble. Some, like the kale pesto I made this weekend, benefit from a little heat. Some, like chive or basil pesto, are wonderful in all their raw goodness. I love being able to scoop a serving of greens into my eggs.
Great Greens for Pesto
Cilantro
Chives
Kale
Parsley
Spinach
Pine nut alternatives
Pistachios
Walnuts
Cashews
Sunflower Seeds
Hemp Hearts
Kale Pesto and Goat Cheese Scramble
Ingredients
- 2 eggs
- 2-3 TBS kale pesto
- 2 TBS goat cheese
- 1/4 cup chopped red onion
- butter or oil to coat pan
Instructions
- When I'm making a fast scramble I like to heat up my cast iron to just below smoking and then turn the heat off, melt the butter, and then scramble with the residual heat. This works especially well on busy mornings when I get distracted because the eggs stay warm but don't overcook.
- Combine ingredients in a medium bowl. The cheese and pesto will remain in large clumps and that's okay, just make sure the eggs are scrambled.
- Pour into buttered skillet, allow to set for about fifteen-twenty seconds, and then scramble to desired doneness- for me this is about three minutes. As the eggs heat the pesto and cheese will incorporate.
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