My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and it can be served for brunch (or even supper) if the day has gotten away from us. Feel free to add your own special touches.
This pesto is also great with steamed, roasted, or grilled vegetables.
To make a quick and easy version of this dish, toss whatever broccoli you have in a plastic bag, drizzle with fresh-pressed extra virgin olive oil until well-coated (you can even do this a few hours in advance and pop in the fridge).
My favorite optional flavor additions, which you can use to make this recipe your own, include: chopped fresh herbs, monk fruit sweetener, Dijon mustard, minced shallots, crushed red pepper flakes, and anchovy paste added to taste.
