Updated photo and instructions January 2025

The updated photo was made using an arugula pesto so I added the pesto after cooking to retain the bright taste of the arugula.

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

Arugula, Cilantro
Chives, Kale
Parsley, Spinach

Pine Nut alternatives

Pistachios
Walnuts
Cashews
Sunflower Seeds
Hemp Hearts

Kale Pesto and Goat Cheese Scramble

You can make this easy scramble with any pesto- from traditional Basil to Arugula

Print Recipe Pin Recipe

Ingredients

2 eggs
2-3 TBS 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.
In a small to medium bowl whisk the eggs until completely combined. Ass a pinch of salt or a drop of two of water if desired
Dice onion and add to heated skillet, turn off heat
Pour eggs into buttered skillet, allow to set for one or two seconds and then scramble with a fork to rotate the cooked bottom pieces with the still runny egg on top. When the eggs are almost completely cooked to your liking (I don't like any runny bits) add the goat cheese (and if using kale pesto add now, any other I like to add at the end) cover the pan
Prepare the rest of you plate (potatoes and toast if desired) and then add the eggs and top with the pesto and a little bit more onion or pickled onion if desired.
Eat

Tried this recipe?Mention @recipefiction or tag #recipefiction!