Ginger Basil Pesto And Breakfast

Eggs and rice is one of my favorite things, and a comfort food with memories buried deep into my childhood.  It was one of my fathers favorites, and the only breakfast he would make.

So eggs and rice for breakfast it was, and because I had a little something special stored in the refrigerator for another dish, I decided to add it on top for a bit of zing.

All I did for this was scramble two eggs with a heart dash of garlic salt and cook in a skillet with a dab of melted butter. As the eggs were almost done, I added left over rice I had from the night before to warm it up and mix with the scrambled eggs.

Then I added a dollop of the Ginger Basil Pesto, which I am using on another dish, but made enough of to use on everything because its sinfully amazing to the taste buds.

::Ginger Basil Pesto::

6 cups softly packed organic fresh basil leaves

2 cups softly packed organic fresh cilantro leaves

4 whole green onions chopped (about 1/2 cup)

1/2 cup olive oil

4 Tbs. peeled and chopped fresh ginger

5 cloves of garlic

2-4 Tbs. freshly grated parmesano reggiano

1/2 tsp white pepper

1/2 cup of water

1.  Place all ingredients in a food processor and blend until smooth.

2.  This pesto has an amazing kick to it.  Its not too hot, but the ginger and garlic make it bold and delicious.  I used it here with the eggs and rice, and I’ve used it on pizzas, on pasta, over baked tofu, and when I was really craving it, I spread it over a warm and yummy slice of freshly made gluten free bread.

3.  Will freeze just like regular pesto, and can keep in the refrigerator for up to 5 days.

Tell me about what you are all eating for breakfast.  My cooking kick is extending now into breakfast meals, and I’ve never been really creative with my morning meals.  I would love ideas!