{Miso + Kale} Pesto Egg Salad on Toast

This is I had an abundance of basil in my fridge...fresh, beautiful basil...and so I decided to use it while it was still nice. I made pesto along with some great toasted walnuts coasted in chopped basil. Here is my story and my recipes, check it out...


Making pesto is so fun. You can use it on anything. You have probably seen me use it on gluten-free noodles or even spiralized zucchini noodles? A M A Z I N G plus so beautiful and healthy. 

I make pesto quite often because I like it better than tomato sauce. It's not cooked so it's a wonderful way to get a serving of nutritious greens. I typically throw tons of stuff in the pesto I make. Never do I follow a recipe. I have fun just throwing whatever is in my fridge or garden in there as long as there is somewhat of a ratio - nuts to greens to oil, etc.

Today I did a kale, miso and basil pesto. I then decided to use this lovely healthy pesto, instead of mayo, to make a traditional egg salad sandwich. I used to LOVE egg salad as a kid and it was just full of mayonaise. I miss those sandwiches and hence this recipe today! Using hard boiled organic free-range eggs and some ripe avocado, we ended up with the perfect healthy protein-packed lunch. Wow, did it turn out great. I am in love with this new sandwich idea.

This pesto might look like a lot of ingredients. You can use whatever pesto you like but this one is fun because it's full of such healthy ingredients like miso which is packed with amino acids, b12 {crucial for us mainly-vegetarians} enzymes and probiotics to name a few. The sauce isn't heated so you get all the wonderful benefits of raw fresh basil and kale plus onion and garlic. 



1 1/2 cup packed basil

1/2 cup chopped kale

2 Tbls olive oil or avocado oil

5 small cloves raw garlic {or 2 large}

1 small shallot {about 2 Tbls}

2-3 Tbls nutritional yeast

1 Tbls sweet miso

1 Tbls vinegar {I used apple cider but you can use sherry or wine vinegar}

1/2 lemon, juiced

1/4 cups walnuts

1/4 cup pine nuts

salt & pepper to taste

Put everything into a food processor and blend until everything is fully chopped and thoroughly mixed into a sauce. Taste it and be sure it's a tad saltier than you would normally eat plan because the eggs are not salty and either is pasta. But don't add too much salt, the nutritional yeast and miso add a salty flavor already.

You will have about a cup or cup and a half left over after you make the sandwiches. Store it in the fridge and use it for pasta or as a spread. 


makes 2-3 open faced sandwhiches

4 organic cage-free eggs, hardboiled

2 Tbls pesto {above}

1/2 avocado

2-3 pieces of gluten-free toast or bread

Layer the bread with avocado and egg salad on top. You can drizzle oil or vegan mayonaise on the bread if you desire. I didn't add anything to the bread and it tasted fabulous.

You can also add some fresh arugula or greens to the sandwich but don't need to seeing as though the pesto is full of greens.