Zucchini Noodles with Walnut-Basil Pesto and Poached Egg
Nutritional Information
Spiralized zucchini tossed with a raw walnut and fresh basil 'pesto' (no oil) and topped with a runny poached egg — a satisfying keto breakfast or light dinner.
This recipe is originally for 1 servings. How many are you cooking for today?
- 2 mediums zucchini, spiralized (zoodles)
- 1 cup raw walnuts
- 1 cup packed fresh basil leaves
- 1 clove fresh garlic
- 1 tablespoon fresh lemon juice (to loosen pesto)
- 2 pieces large eggs (poached)
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Pulse walnuts, basil leaves and garlic in a mortar or small food mill until coarsely combined; stir in lemon juice to form a spreadable pesto (no oil).
Lightly wilt zucchini noodles in a hot dry skillet 1–2 minutes, just until warmed but still al dente.
Toss zoodles with walnut-basil pesto; season with salt and pepper.
Top with poached eggs and serve immediately, letting yolk enrich the dish.
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