Pesto Zoodles

Make the pesto: In a small food processor, combine all ingredients and pulse until mostly smooth. Season with more salt and pepper if desired, and process to desired consistency. Make the zoodles: In a large skillet over medium heat, heat 1 tablespoon oil. Add half the garlic and stir until lightly golden. Add half the zoodles, season with salt and MSG if using, and stir until noodles begin to soften and turn a light creamy yellow in color, 3 to 4 minutes. Transfer to a large bowl immediately to prevent overcooking, then repeat with more oil and remaining garlic and zoodles. To serve, add about 6 to 8 tablespoons pesto to the zoodle bowl and toss to combine until zoodles are evenly coated. Serve pesto zoodles with sunny-side up eggs and more parsley, if desired.