Zucchini Noodles with Everything Pesto and Fried Eggs Recipe

Name: Zucchini Noodles with Everything Pesto and Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Pine Nuts, Toasted; 1 cup Lightly Packed Fresh Herbs Of Choice (I Used Basil); 2 Scallions, Trimmed And Roughly Chopped; 1 clove Garlic, Crushed; 1/4 teaspoons Flaky Sea Salt, Or More To Taste; 3 Tablespoons Extra Virgin Olive Oil; 1 teaspoon Fresh Lime Or Lemon Juice; 3 pounds Zucchini, Summer Squash Or Cousa Squash, Julienned Or Spiralized (I Used Zucchini); 1/2 teaspoons Flaky Sea Salt, Or More To Taste; 3 teaspoons Ghee Or Extra-virgin Olive Oil, Divided; Freshly Ground Black Pepper; 2 Large Eggs; 2 Tablespoons Pine Nuts, Toasted, For Garnish

Servings: persons

1/4 cups Pine Nuts, Toasted
1 cup Lightly Packed Fresh Herbs Of Choice (I Used Basil)
2 Scallions, Trimmed And Roughly Chopped
1 clove Garlic, Crushed
1/4 teaspoons Flaky Sea Salt, Or More To Taste
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Fresh Lime Or Lemon Juice
3 pounds Zucchini, Summer Squash Or Cousa Squash, Julienned Or Spiralized (I Used Zucchini)
1/2 teaspoons Flaky Sea Salt, Or More To Taste
3 teaspoons Ghee Or Extra-virgin Olive Oil, Divided
Freshly Ground Black Pepper
2 Large Eggs
2 Tablespoons Pine Nuts, Toasted, For Garnish

1
To make the everything pesto: Pulse pine nuts, the herbs, scallion, garlic and salt in a food processor until coarsely chopped.
2
Add in the olive oil and lime juice and pulse again, scraping down the sides of the bowl as needed.
3
Taste the pesto and add more salt if desired.
4
To make the squash noodles and fried eggs: Put the squash in colander lined with paper towels.
5
Toss with the salt and set aside for a few minutes so the salt can draw some of the moisture out of the squash.
6
Heat 1 teaspoon ghee in a large skillet with a lid over over medium-high heat.
7
Add squash noodles and cook, tossing frequently, until cooked to your liking.
8
Take it off the heat and add the pesto.
9
Toss to combine, and season with salt and pepper to taste.
10
Cover the skillet tp leep the noodles hot while you make the eggs.
11
Heat the remaining 2 teaspoons ghee in a medium-sized skillet over medium heat, and fry the eggs until cooked to your liking.
12
Divide noodles between plates.
13
Top each pile of noodles with a fried egg and 1 tablespoon of pine nuts.
14
Serve immediately.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cups Pine Nuts, Toasted, 1 cup Lightly Packed Fresh Herbs Of Choice (I Used Basil), 2 Scallions, Trimmed And Roughly Chopped, 1 clove Garlic, Crushed, and more.

Yes, Zucchini Noodles with Everything Pesto and Fried Eggs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Noodles with Everything Pesto and Fried Eggs

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