Today's recipe comes from The Food Lover's Primal Palate and features kale! This pesto is a great stand in for the original when you've got lots of kale but no basil!
-2 cups kale, de-veined
-1/3 cup pine nuts (walnuts or almonds would be great, less expensive replacements)
-1 Tbsp lemon zest
-1/2 cup extra virgin olive oil
-1/2 tsp salt
-1/2 lemon juice
-In a food processor, pulse kale leaves and pine nuts.
-Add in garlic and continue to pulse.
-While the mixture is processing, slowly add in olive oil.
-Add in salt and pepper to taste.
-Continue to blend until all ingredients are evenly blended
Eggs and HamIngredients:
-2 pastured eggs
-3 slices of Irish bacon (ham style bacon)
-1 tablespoons of Kerrygold Pure Irish grass fed butter
-Black pepper to taste
-Heat butter in a skillet over medium heat.
-Crack eggs in to skillet, sprinkle with black pepper, and cook on low until whites are cooked through.
-In another skillet, fry bacon on medium heat until crispy.
-Plate eggs over bacon, drizzle with kale pesto, and garnish with avocado slices.