Pine Nut & Kale Pesto Green Eggs {Vegan, Gluten Free}


Like most children growing up, I read the Dr. Seuss book, Green Eggs and Ham more than a dozen times.  Every time I read it, I cringed at the thought of eating said green eggs and ham just like the character that Sam-I-Am pestered the entire book.  

All I could remember thinking was NO I would NOT like green eggs and ham either! They sound ROTTEN. 

Fast forward to my adult years and also like the character in Green Eggs and Ham, I decided that I do so like green eggs and ham, Sam-I-Am….except a little less green and maybe without the ham. 

Of course I don’t want my eggs to be actually green (or at least scrambled with dye) so I ventured to whip up a way that I could enjoy my “green eggs” the healthy way and decided upon pesto. 
Craving Green Eggs? Try this dairy free and gluten free Kale & Pine Nut Pesto Eggs! Festive and healthy- dye free and easy to make!

It might seem like a strange combination at first but eggs and pesto really do taste rather well together.  In fact, it might even taste amazing with ham (or better yet, bacon too) but to keep it simple (and meatless), I chose to skip the pig and serve it straight up egg and pesto-style, which really offers all the flavors it needs. 

Craving Green Eggs? Try this dairy free and gluten free Kale & Pine Nut Pesto Eggs! Festive and healthy- dye free and easy to make!

Craving Green Eggs? Try this dairy free and gluten free Kale & Pine Nut Pesto Eggs! Festive and healthy- dye free and easy to make!

The eggs themselves are just simply made sunny side up and the pesto consists of just kale, parsley, pine nuts, olive oil, lemon juice and garlic. 

If you prefer the extra tang of parmesan, you can add some in (or find a dairy free version) but I think this tastes like the bomb-diggity just the way it is. 

Craving Green Eggs? Try this dairy free and gluten free Kale & Pine Nut Pesto Eggs! Festive and healthy- dye free and easy to make!

Kale & Pine Nut Pesto “Green Eggs” {Dairy & Gluten Free}


RECIPE 

You might also like:  Meatless Monday: Red Quinoa & Roasted Sweet Potato Harvest Salad

Ingredients: 

  • 1/2 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice 
  • 1 garlic clove
  • 1 cup chopped kale (stems removed)
  • 1/2 cup curly parsley leaves 
  • 1/3 cup pine nuts
  • Pinch of sea salt 
  • 2 farm fresh eggs
  • salt and pepper to taste

 

Directions: 

  1. Combine oil, lemon juice, garlic, kale, parsley, and salt in a food processor and pulse until smooth. 
  2. Add in pine nuts and pulse again until smooth and combined. 
  3. Prepare eggs sunny side up or however you’d like. 
  4. Spoon on top of eggs and serve alongside ham, bacon, sausage or vegetarian side of choice.

 

Have a meatless recipe to share? Be sure to linkup with myself and my newest co-hostess, Dixya from Food, Pleasure & Health for Meatless Monday! 

meatless monday linkup

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This post is also linked up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday.

 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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