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
Spiralize zucchini and set aside.
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.
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.
Drain well, and return to the pot, but not the heat.
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.
Gently mix zucchini noodles and asparagus with pesto. Gently stir in cherry tomatoes and top with red pepper flakes (optional)
Heat nonstick skillet over medium heat, add ghee. Swirl to coat the pan.
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.