Egg & Homemade Cashew Pesto

Start your day right, with Sue’s healthy and satisfying breakfast made with fresh, homemade pesto.

Serves: 1 person
Prep time: 10-15 mins
Cook time: 10-15 mins

INGREDIENTS

  • 1-2 eggs poached, soft boiled, fried… or any way you like!
  • 2 tablespoons Cashew Pesto (see below)
  • 2-6 cherry tomatoes
  • Basil leaves for garnish
  • Sea salt and black pepper
  • 1-2 slices of multigrain/wholemeal toast

INGREDIENTS – Cashew Pesto

  • Bunch of basil (keep some leaves aside for garnish)
  • ½ cup roasted cashews, unsalted
  • 1 Cup olive oil
  • 1 tbsp zest of lemon
  • 1 tbsp lemon juice

METHOD

  1. Blitz all Cashew Pesto ingredients together in food processor, blend to a runny paste consistency
  2. Store Pesto in an airtight container
  3. Poach, boil or fry eggs to your liking
  4. While eggs are cooking, cut cherry tomatoes in half and make your toast
  5. Spread pesto over toast, top with eggs, cherry tomatoes, garnish with basil leaves and season with salt and pepper.

Notes

  • Pesto will store for up to one week, refrigerated in an airtight container.
  • Experiment by using different nuts for the pesto such as pine nuts, almonds or pistachio
  • For an extra kick try adding some fresh chilli
  • To smooth it out add some goats cheese