These Zoodle Egg Nests with Parsley Pesto are an easy Easter starter dish, which can be put together in minutes if you prepare the ingredients in advance (which I strongly recommend you do). It really saves time and takes the stress out of hosting an Easter lunch. Plus you can get your kids to help you arrange the little nests, which is fun to do and I am sure they’ll enjoy it.
There are 3 components to this recipe: the eggs, the zoodles and the parsley pesto. The eggs and the pesto can be prepared in advance and kept in the fridge until you are ready to make the recipe.
I recommend that you keep the hard-boiled eggs in the fridge and only peel them just before placing them in the zoodle nests (they might get a little dry otherwise).
The parsley pesto is basically made using the same ingredients as the popular basil pesto (except you swap basil for parsley) – the only other difference is that I used rapeseed oil rather than traditional olive oil. I did this to tone down the bitter notes of the parsley (I find olive oil can be a little bitter too). The proportions used in the recipe make enough pesto for 5 eggs but you can double the ingredients and store any unused pesto in a jar in the fridge to drizzle over pasta, grilled vegetables or salad (it will stay fresh for a couple of weeks).
The zoodles need to be made when you are ready to put all the ingredients together and form the nests. You do need a spiralizer for this (unless you have another clever gadget that can perform the spiralising task) but they only take a minute to make.
These Zoodle Egg Nests with Parsley Pesto make a gorgeous and healthy Easter starter that is sure to put a smile on everyone’s face. Enjoy!
Join me next week for my review of a new fabulous recipe book called Proper Healthy Food by Nick Knowles!
And there’s more Easter cooking coming up too so do come back soon:)
Yields 10 portions
15 minPrep Time
10 minCook Time
25 minTotal Time
- 5 large eggs, hard-boiled
- 3 medium courgettes (zucchinis)
- 20 g parsley (remove the harder stems), roughly chopped
- 1/3 cup cold-pressed rapeseed oil
- 2 tablespoons pine nuts, lightly toasted
- 3 tablespoons parmesan, finely grated
- 1/2 garlic clove, chopped
- Sea salt and pepper to taste
- To make the Parsley Pesto place the parsley, oil, pine nuts, garlic and parmesan in a processor and blend until all the ingredients have been mixed together well, with small pieces of the parsley still visible. Season to taste and set aside (you can make the pesto ahead and refrigerate until you are ready to use it).
- Spiralise the courgettes, place in a large bowl and pour over the pesto. Mix well as you would regular spaghetti (using 2 forks or tablespoons). Form 10 small nests using a fork and large spoon and place on a large plate.
- Peel the eggs and cut in half widthways. Place each half on top of each nest. Enjoy!
You might also enjoy Beetroot Lemon Devilled Eggs