Zucchini Noodles with Parsley Pesto & Eggs (Appetizer)
These fun and delicious Zucchini Noodles with Parsley Pesto & Eggs make a gorgeous starter great for any occasion - Easter and beyond!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 servings
- 5 large eggs hard-boiled
- 3 medium zucchinis courgettes
- 20 g parsley remove the harder stems, roughly chopped
- 1/3 cup cold-pressed rapeseed oil, or other mild tasting good oil
- 2 tablespoons pine nuts lightly toasted
- 3 tablespoons parmesan or similar, 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 zucchinis, place in a large bowl and pour over the pesto. Mix well as you would regular spaghetti. Form 10 small nests using a fork and large spoon and arrange on a large plate.
Peel the eggs and cut in half widthways. Place one half on top of each nest. Enjoy!
You can hard boil the eggs in advance and, once cooled, refrigerate for up to 2-3 days. Peel just before assembling the recipe.
You can also prepare the pesto in advance and keep refrigerated, in a jar.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg