Walnut Pesto Salad with Fried Egg Topper
“If ya like it then you shoulda an egg on it”…is all I can hear with the look at this photo of my Walnut Pesto Salad with Fried Egg Topper! It is a delicious and hearty way to spend mealtime! Have we ever discussed how much I love noodles? Well, I do, and if I had a much unhealthier blog I would dedicate all my time to all things in bowls with noodles! When “zoodles” became a thing, I was hooked! Making a noodle bowl got healthy and I got happy!
So now my thing is “let’s put an egg on it!”…not just any old eggs will do! I always use Vital Farms Pasture-Raised eggs in all my dishes. I mean hello…look at the YELLOW yoke! So bright and golden! You only get the amazing taste and good nutrition from pasture-raised eggs. Check out why I love Vital Farms so much HERE!
The pesto in this recipe is so easy and so much cheaper to make than traditional pesto! I love that pesto is a raw food too, so you get all the raw goodness with the cooked veggies too, a la zoodles. Enjoy and send your photos to us @go2kitchens on all social media!
I am loving spring! It shows in this recipe for Walnut Pesto Salad and a Fried Egg topper!
- 8 oz aspragus, trimmed and cut in 1" pieces
- 3 cups organic baby spinach
- 1/2 cup fresh parmesan cheese
- 3 tbs toasted walnuts, unsalted
- 1 tbs fresh lime juice
- 1/2 tsp sea salt
- 1 clove fresh garlic
- 1/4 cup olive oil
- 2 zuchinni's, spiralized (or grain free pasta)
- 1 cup cherry tomatoes, halved
- red pepper flakes (optional)
- 2 Vital Farms Pasture Raised Eggs
- 1 tbs ghee or any healthy fat
- salt and pepper
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Spiralize zucchini and set aside.
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In a large pot bring 3 cups of water to a boil then salt generously. Add asparagus cook for 3-4 minutes. Remove from heat.
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Add zucchini noodles, to the asparagus. Let it only sit for 2-3 minutes. You do not want to cook the zucchini only warm it up.
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Drain well, and return to the pot, but not the heat.
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While veggies are cooking add spinach, parmesan, walnuts, lime juice, sea salt, and garlic to a food processor. Pulse until well blended. Scrape sides and slowly drizzle in olive oil. Blend until smooth. NOTE: Add a teaspoon of water if you want it thinner rather than thicker.
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Gently mix zucchini noodles and asparagus with pesto. Gently stir in cherry tomatoes and top with red pepper flakes (optional)
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Heat nonstick skillet over medium heat, add ghee. Swirl to coat the pan.
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Crack the eggs into the pan. Cook until the eggs whites are set, 1-2 minutes for runny yokes. This is sunny side up. For over easy, flip and cook for 1 minute. Don't like runny yokes? Cook them over hard, cook for 2-3 minutes after the flip.
