The arugula cashew pesto freezes beautifully so I like to make a big batch in advance and keep it in a large ice cube tray. This recipe is adapted from Shalane Flanagan and Elyse Kopecky's Run Fast Eat Slow and I eat it on top of everything!
For the Arugula Cashew Pesto
- 1 cup cashews
- 2 cups arugula or basil
- 1/2 cup olive oil
- 2 teaspoons white miso
- 3 tablespoons lemon juice
- 2 eggs
- 1/2 cup quinoa, cooked according to package directions
- 1/2 bunch kale
- 2 cloves garlic, finely minced
- 1 tablespoon coconut oil
Make your arugula cashew pesto by combining the cashews, arugula/basil, olive oil, white miso and lemon juice in a food processor. Process until smooth, adding a little olive oil if needed.
Heat the coconut oil in a cast iron skillet over medium heat. Sauté the kale and garlic until tender. Transfer to a plate.
Fry your eggs in the same skillet, adding a little more oil, or bacon fat for extra crispiness, if needed. Cook until the whites are set, about 4-5 minutes.
Assemble the eggs and quinoa with the kale, then top with some of the pesto.