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cilantro kale leaves extra-virgin olive oil white balsamic vinegar hemp seeds salt freshly ground pepper milk egg
Viewed: 67 - Published at: 9 years agoIngredients
- 1/4 cup packed cilantro
- 1 cup packed kale leaves
- 1/4 cup extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- 2 tablespoons hulled hemp seeds*
- Sea salt
- Freshly ground pepper
- 1 large slice of whole-wheat toast
- 2 tablespoons unflavored whole-milk Greek yogurt
- 1 fried egg
Method
- In a food processor, whirl the cilantro, kale leaves, extra-virgin olive oil, white balsamic vinegar, and hemp seeds* until fairly smooth, scraping inside of bowl. Season with sea salt and freshly ground pepper. Smear a large slice of whole-wheat toast with the yogurt, then with some pesto. Top with a fried egg and more salt and pepper.
- *Find at well-stocked grocery stores.
- Make ahead The pesto, chilled airtight, up to 2 days.
