- 1 cup tightly packed fresh basil
- 1/ 2 cup pine nuts
- 1 large clove garlic
- 1 tablespoon lemon juice
- 1/ 4 teaspoon sea salt
- 1/ 4 cup olive oil
- 1 egg
- 1 medium zucchini, spiralized
- 1/ 2 cup purple cabbage
- 1/ 4 cup almond milk ricotta
- 1/ 4 cup microgreens
Combine the basil, pine nuts, garlic, lemon juice, sea salt and olive oil in a high speed blender. Process until smooth.
Heat a skillet over medium heat. Pour in a little bit of olive oil, then once hot crack the egg into the pan. Cook until the whites are set and the yolk is still a bit runny, about 4-5 minutes.
In a medium bowl, add the zucchini spirals and 2 tablespoons of pesto. Toss to combine.
Add the purple cabbage in the bottom of a serving bowl. Top with the pesto zucchini spirals, then with the egg and almond milk ricotta. Top with additional pesto and microgreens.