• 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.