MARKET VEGETABLE WITH SPICY PESTO, ALMOND CRUMBLE AND POACHED EGGS
2 Zuchinni, thinly sliced in half moons
1 yellow squash, thinly sliced in half moons
8-10 mini hierlooms, chopped in 1/4 half moons
1/2 cup Plus 1 Tablespoon extra virgin olive oil, divided
1 small handful of basil
1 medium bunch of parsley
3 gloves of garlic
2 Tablespoons toasted pine nuts
2 Tablespoons roasted, salted almonds
1/4 Teaspoon crushed red pepper
pink salt and pepper
1 poached egg
chopped roasted almonds and crushed red pepper, optional
Slice up all your vegetables as stated above. Add 1 tbsp of oil to a large suace pan and saute your vegetables for 4-5 minutes over medium heat.
Add all the ingredients for the pesto, except the 1/2 cup oilve into your blender and turn on high. Slowly add the oil in while the blender is running to encorporate.
Poach your egg.
To Assemble: I added some organic arugula on the plate (which is totally optional), nest the sauteed vegetables, the egg, topped with pesto and then sprinkled the chopped almonds and red pepper to serve.