To make the pesto:

1. Pulse 1/4 cup of the pine nuts, basil, green onion, garlic and salt in a food processor until coarsely chopped. Add in the olive oil and lemon juice and pulse again. Scrape down the sides of the bowl as needed. Taste the pesto and add more salt if desired.

To make the zucchini noodles and fried egg:

1. Spiralize the zucchini to make noodles. Put them in a colander lined with paper towels. Toss with 1/2 tsp of salt and set aside for a few minutes so the salt can draw some of the moisture out of them.

2. Heat 1 tsp of olive oil in a large skillet over medium-high heat . Add the zucchini noodles, tossing frequently, until cooked to your liking. Take them off the heat and add the pesto. Toss to combine, and season with salt and pepper to taste. Cover the skillet to keep the noodles hot while you make the eggs.

3. Heat the remaining 2 tsps of olive oil in a medium-sized skillet over medium heat, and fry the eggs until cooked to your liking.

4. Divide the noodles between 2 plates. Top each pile of noodles with a fried egg and 1 tablespoon of pine nuts. Serve immediately.