Pesto with Fried Egg, Cabbage and Greens
"Why is pesto soooo delicious? Pesto zoodles with purple cabbage, zucchini micro greens, fried egg and almond milk ricotta. I could eat this everyday 🤤"
-- @yams_and_yoga


Prep time 3mins
Cook time 7mins
Serves or Makes: 1


  • 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


  • 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.