Spiralizing vegetables into noodles opens up a whole new world of possibility for receiving more nutrients.

This simple pesto with hidden spinach has both flavor and nutrients, and the runny egg makes it over-the-top good!

Gluten-free, dairy-free, grain-free and delicious! 

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5 from 1 reviews
Pesto Zoodles with Poached Egg
Cook time
Total time
Serves: 2
  • 4 Zucchini (large)
  • 1 cup Basil Leaves
  • 1 cup Baby Spinach
  • 1 Garlic (clove, minced)
  • ¼ cup Walnuts
  • ⅓ cup Extra Virgin Olive Oil
  • 1 Lemon (juiced)
  • ½ tsp Sea Salt
  • 4 Egg
  1. Spiralize your zucchini into noodles and set aside.
  2. In a food processor combine basil, spinach, garlic, walnuts, olive oil, lemon juice
  3. and sea salt. Blend until smooth.
  4. Fry your eggs in a skillet or poach them in a small sauce pan with water and
  5. vinegar. Transfer them to a plate lined with paper towel.
  6. You can serve this dish in two ways: For a cold dish, toss your zucchini noodles in
  7. desired amount of pesto, top with a fried or poached egg and serve. Or, for a
  8. warm dish, heat a bit of olive oil in the skillet on low and saute your noodles
  9. until warmed through, add pesto and work it around with tongs to evenly
  10. distribute. Transfer to bowls and top with a fried egg. Enjoy!
Nut Free: Use sunflower, pumpkin seeds, or hemp hearts in place of walnuts.

More Carbs: Use brown rice pasta instead of zucchini noodles.

No Spinach: Use kale or any dark leafy green.

Alternate Protein: Skip the egg and top with salmon, chickpeas, or crumbled pastured nitrate-free bacon.

Foods That Heal: Basil is a powerful anti-bacterial and anti-inflammatory agent in the body, its flavonoids even provide protection to your cells!


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