You're going to want to put this dairy-free pesto on basically everything in your fridge.

By Jennie Miremadi, MS, CNS, LDN
Photo: Valorie Darling

This hearty, fall-inspired dish takes simple brown rice, earthy kale, and fried eggs to the next level. The secret? A walnut sage pesto that's so good you'll want to put it on everything. BTW, this creative twist on the classic pesto is not only delicious, but it's also dairy-free. I was inspired to make this dish after cleaning my plate of similar dishes at Sqirl, a Los Angeles café with delicious grains, greens, and eggs, and I'm happy to report an equally satisfying experience after devouring this bowl meal at home.

The best part is that all this yumminess is actually good for you. With a major dose of vitamins A, C, and K from kale, healthy fat from walnuts, walnut oil, and extra-virgin olive oil, protein from eggs, and fiber from brown rice and kale, this meal will not only fill you up, it will leave you feeling great. So grab yourself a bowl and get cooking.

Walnut Sage Pesto Brown Rice Bowl with Eggs and Sautéed Kale


  • Extra-virgin olive oil
  • 1 bunch of Tuscan kale, ribs removed and thinly sliced
  • 1 lemon, juiced
  • Himalayan pink salt to taste
  • 1/2 cup cooked brown rice
  • 2 eggs

Walnut Sage Pesto

  • 1 1/2 cups organic Italian parsley, tightly packed
  • 1/2 cup organic sage, tightly packed
  • 2 garlic cloves
  • 1 cup walnuts
  • 1 cup walnut oil
  • 1/4 cup lemon juice
  • 1/4 cup nutritional yeast
  • Himalayan pink salt to taste
  • 3 tablespoons extra-virgin olive oil


  1. To make the pesto: Add parsley, sage, garlic, walnuts, 1/4 cup of walnut oil, lemon juice, nutritional yeast, and salt to a food processor and begin to blend on low. Leaving food processor on, slowly drizzle remaining walnut oil and olive oil into pesto until all ingredients are fully incorporated. Adjust salt to taste. Set aside.
  2. Heat 1 teaspoon olive oil over medium heat in a sauté pan, and add kale. Cook until kale is just wilted, about 2 minutes. Remove kale from pan, toss with 1 teaspoon walnut sage pesto and lemon juice. Adjust salt to taste, and add kale to serving bowl.
  3. Separately, toss hot, cooked brown rice with 1 tablespoon pesto. Adjust salt to taste, and add rice to serving bowl next to kale.
  4. Add 1 teaspoon olive oil to nonstick pan and crack eggs, frying over medium-low heat until eggs are cooked over easy, over medium, or over hard, depending on your desired level of doneness.
  5. Place eggs on top of kale and rice. Serve and enjoy.


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