"Why is pesto soooo delicious?
Pesto zoodles with purple cabbage, zucchini micro greens, fried egg and almond milk ricotta. I could eat this everyday 🤤"
Pesto with Fried Egg, Cabbage and Greens
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- Recipe Card
Prep time 3mins
Cook time 7mins
Serves or Makes: 1
Recipe Card
ingredients
- 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
Method
Step 1
Combine the basil, pine nuts, garlic, lemon juice, sea salt and olive oil in a high speed blender. Process until smooth.
Step 2
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.
Step 3
In a medium bowl, add the zucchini spirals and 2 tablespoons of pesto. Toss to combine.
Step 4
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.