Arugula Parsley Pesto
Serves 410 mins prep15 mins cook
A fresh and flavorful arugula parsley pesto made with roasted asparagus ribbons and served with toasted sweet potatoes, avocado, micro greens, and hemp seeds. Perfect for a healthy breakfast or brunch, providing a nutritious start to your day.
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What you need
Instructions
1: Roast asparagus until tender, then cut into ribbons. 2: Cook eggs in nests shape with the asparagus ribbons and dill. 3: Prepare the pesto by blending arugula, parsley, lemon juice, salt, olive oil, garlic, and red pepper flakes until smooth. 4: Toast sweet potato slices and top with avocado, micro greens, and hemp seeds. 5: Serve the egg nests with the pesto and enjoy a healthy breakfast.View original recipe