Pesto Turnip and Broccoli Rice with Poached Egg
INGREDIENTS
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2.5 cups small broccoli florets
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2 large turnips, peeled, Blade C
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1 tablespoon extra virgin olive oil
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1 large garlic clove, minced
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1 pinch red pepper flakes
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salt and pepper, to taste
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3 large eggs
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For the pesto:
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1.5 cups basil leaves, packed
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2 tablespoons pinenuts
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1/4 cup olive oil
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½ tsp grinded sea salt
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¼ tsp grinded pepper
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1 tablespoon grated parmesan cheese
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1 large clove of garlic, minced
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