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Prep
Difficulty
Easy
Time
Estimate
20 mins
Make the pesto in advance and depending on the seasonal availability of the basil, substitute the greens: such as dark leafy greens such as chard in winter. Saute the veggies, add the eggs and then dollop generously with the pesto.
Homemade pesto is an amazing, yet simple luxury. Have a mortar & pestle? Roll up those sleeves and pound some love into this garlic-basil-olive oil sauciness. Have a food processor? Pulse, pulse and you are done. We use lemon to brighten the flavor and retain color. Make this vegan by substituting more nuts for the cheese. If you can’t find or afford pricy pine nuts, I love my pesto with walnuts, pistachios, almonds or even pecans.
A simple saute of chard & broccoli becomes breakfast when tossed with eggs or even tofu.
