![\"52\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/11\/521.jpg\")
<\/a><\/p>\nBreakfast Pesto Pasta<\/strong><\/p>\n I know some people do not eat certain food for breakfast, or should I say some people eat only certain food for breakfast.<\/p>\n <\/p>\n I’m definitely not one of them.<\/p>\n When I was still a big meat eater, I would have no problem with eating a big steak for breakfast.<\/p>\n Now I hardly eat a big steak for breakfast or for other meals, but I still enjoy eating non-breakfast food for breakfast.<\/p>\n And pasta is one of those foods.<\/p>\n I love noodles and I can eat any kind of noodle any time of the day!<\/p>\n 1. Make pesto. Combine all the ingredients and puree using a hand blender until smooth. \u30b8\u30a7\u30ce\u30d9\u30fc\u30bc\u30d1\u30b9\u30bf\u671d\u98df<\/strong><\/p>\n \u30d0\u30b8\u30eb\u30bd\u30fc\u30b9\u3092\u305f\u3063\u3077\u308a\u4f5c\u3063\u305f\u306e\u3067\u3001<\/p>\n \u305d\u308c\u3067\u30d1\u30b9\u30bf\u3002<\/p>\n \u30dd\u30fc\u30c1\u30c9\u30a8\u30c3\u30b0\u3092\u306e\u305b\u305f\u3089\u3001\u671d\u98df\u3067\u3059\u3002<\/p>\n \u3068\u308d\u3063\u3068\u3057\u305f\u9ec4\u8eab\u3092\u304b\u3089\u3081\u3066\u98df\u3079\u308b\u306e\u304c\u6700\u9ad8\uff01<\/p>\n \u9eba\u597d\u304d\u306a\u306e\u3067\u3001\u663c\u3067\u3082\u591c\u3067\u3082\u3082\u3061\u308d\u3093\u671d\u3067\u3082\u9eba\u30a4\u30b1\u3061\u3083\u3046\u79c1\u3067\u3059\u3002<\/p>\n \u5148\u65e5\u65e5\u672c\u98df\u6599\u54c1\u5e97\u3067\u8cb7\u3063\u305f\u6625\u83ca\u3067\u4f5c\u3063\u305f\u30b5\u30e9\u30c0\u3082\u305f\u3063\u3077\u308a\u306e\u305b\u3066\u91ce\u83dc\u3082\u3061\u3083\u3093\u3068\u3068\u308a\u307e\uff5e\u3059\u3002<\/p>\n \u5bdd\u5ba4\u306e\u58c1\u304c\u4e00\u9762\u7a7a\u3044\u3066\u3044\u305f\u306e\u3067\u3059\u304c\u3001\u305d\u3053\u3092\u57cb\u3081\u308b\u30a2\u30fc\u30c8\u3092\u5148\u65e5\u898b\u3064\u3051\u307e\u3057\u305f\u3002<\/p>\n \u30c6\u30ea\u30fc\u304c\u898b\u3064\u3051\u305f\u306e\u3067\u3059\u3051\u3069\u306d\u3002<\/p>\n \u30ac\u30e9\u30b9\u306b\u5199\u771f\u304c\u52a0\u5de5\u3055\u308c\u305f\u3082\u306e\u3002<\/p>\n \u3069\u306e\u8857\u304b\u5206\u304b\u308a\u307e\u3059\u304b\uff1f<\/p>\n \u30cb\u30e5\u30fc\u30e8\u30fc\u30af\u3067\u3059\u3002<\/p>\n \u6700\u521d\u306f\u3042\u307e\u308a\u4e57\u308a\u6c17\u3067\u306f\u306a\u304b\u3063\u305f\u79c1\u3067\u3059\u304c\u3001\u6291\u3048\u3089\u308c\u305f\u8272\u304c\u5bdd\u5ba4\u306e\u58c1\u306e\u8272\u306b\u3042\u3063\u3066\u4e3b\u5f35\u3057\u3059\u304e\u306a\u3044\u3068\u3053\u308d\u304c\u6c17\u306b\u5165\u3063\u305f\u304b\u306a\u3002<\/p>\n \u5b9f\u306f\u3001\u30d9\u30c3\u30c9\u306e\u4e0a\u306e\u6642\u8a08\u3082\u3001\u30c6\u30ea\u30fc\u304c\u898b\u3064\u3051\u305f\u3082\u306e\u3002<\/p>\n \u30a4\u30f3\u30c6\u30ea\u30a2\u306e\u8da3\u5473\u304c\u5408\u3046\u306e\u306f\u5bb6\u5ead\u5186\u6e80\u306e\u3082\u3068\uff08\u7b11\uff09\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Breakfast Pesto Pasta I know some people do not eat certain food for breakfast, or should I say some people eat only certain food for breakfast.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,27,41,19,11,29],"tags":[],"class_list":["post-37728","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-egg","category-home","category-leaf-vegetabes","category-starches","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37728","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37728"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37728\/revisions"}],"predecessor-version":[{"id":37784,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37728\/revisions\/37784"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nvegan pesto
\n– 2 cloves garlic, cooked through in boiled water
\n– 1 cup basil leaves
\n– 1\/4 ~ 1\/3 cup cashew nuts
\n– lemon juice
\n– water where garlic was cooked
\n– a pinch of sugar
\n– salt and pepper
\n1 poached egg
\nSalad (I made salad with Shungiku leaves, radish, tomato slices, and lemon dressing (lemon juice, olive oil, sugar, salt, pepper))<\/p>\n
\n2. Drizzle about 2~3 tablespoons of pesto over pasta. Mix well.
\n3. Serve pasta with a poached egg and salad.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"