Ingredients
For The Pesto:
- 1/4 cup + 2 tablespoons pine nuts toasted
- 1 cup fresh herbs of choice (I used basil) lightly packed
- 2 scallions trimmed and roughly chopped
- 1 clove garlic crushed
- 1/4 teaspoon sea salt or more to taste
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon freshly squeezed lime juice or lemon juice
For The Zucchini Noodles And Fried Eggs:
- 2 to 3 pounds zucchini julienned or spiralized
- 1/2 teaspoon sea salt or more, to taste
- 3 teaspoons ghee or extra-virgin olive oil, divided
- Freshly ground black pepper to taste
- 2 large eggs
Instructions
To Make The Pesto:
- In a food processor, combine 1/4 cup of the toasted pine nuts, fresh herbs, scallions, garlic, and salt. Pulse until coarsely chopped.
- Add the olive oil and lime (or lemon) juice, then pulse again, scraping down the sides of the bowl as needed.
- Taste the pesto and adjust the salt if necessary. Set aside.
To Make The Zucchini Noodles And Fried Eggs:
- Place the spiralized zucchini in a colander lined with paper towels. Toss with 1/2 teaspoon of salt and let sit for 10 minutes to draw out excess moisture. Then rinse the zucchini under cold water and pat dry with paper towels.
- Heat 1 teaspoon of ghee (or olive oil) in a large skillet over medium-high heat. Add the noodles and cook, tossing frequently, until softened but still slightly crisp, about 2 to 3 minutes.
- Remove the skillet from heat, stir in the pesto, and toss to combine. Season with additional salt and freshly ground black pepper to taste. Cover the skillet to keep the noodles warm while you prepare the eggs.
- In a separate medium skillet, heat the remaining 2 teaspoons of ghee (or olive oil) over medium heat. Fry the eggs to your preference.
- Divide the noodles between two plates. Top each portion with a fried egg and sprinkle with the remaining tablespoon of toasted pine nuts. Serve immediately.