Keto Zucchini Noodles with Pesto
This Keto Zucchini Noodles with Pesto recipe offers a healthy, low-carb alternative to traditional pasta, perfect for those following a ketogenic diet. Fresh zucchini noodles (zoodles) are paired with a creamy, flavorful pesto made from basil, pine nuts, Parmesan, and garlic. The result is a light yet satisfying meal that can be enjoyed as a main dish or a side.
Equipment
- 1 Spiralizer (or vegetable peeler): For creating zucchini noodles
- 1 Food Processor or Blender: For making the pesto
- 1 Skillet or Pan: For sautéing the zucchini noodles
- 1 Skillet or Pan: For sautéing the zucchini noodles
- 1 Cutting Board: For cutting vegetables
- 1 Serving Bowl: To mix and serve the dish
Ingredients
- 2 medium zucchinis each about 7-8 inches, for spiralizing
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves
- 1/4 cup olive oil
- Salt and pepper to taste
- Optional: Cherry tomatoes or extra Parmesan cheese for garnish
Instructions
- Prepare the Zoodles: Wash the zucchinis, trim the ends, and spiralize them into noodles.If you don’t have a spiralizer, use a vegetable peeler to make thin strips or a mandoline slicer.
- Make the Pesto: In a food processor or blender, combine the basil leaves, pine nuts, grated Parmesan cheese, and garlic. Pulse until coarsely chopped. Slowly drizzle in the olive oil while blending until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
- Cook the Zoodles: Heat a skillet over medium heat with a little olive oil. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still slightly firm.
- Combine and Serve: Remove the zoodles from the heat and transfer them to a large bowl. Toss the pesto with the zucchini noodles, ensuring they are evenly coated. Serve immediately and garnish with extra Parmesan or cherry tomatoes if desired.
Notes
- For extra protein, you can add grilled chicken, shrimp, or your choice of protein on top.
- If you prefer a nut-free pesto, you can substitute pine nuts with sunflower seeds or omit them entirely.
- This recipe can be served warm or cold as a salad. For a refreshing twist, serve it cold with a drizzle of lemon juice.
- Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet to avoid overcooking the zoodles.