Description
Fresh, vibrant Keto Zucchini Noodles with Pesto offer a satisfying alternative to traditional pasta without the heavy carb load. This dish brings a burst of summer to your table any time of year, making it a favorite for busy weeknights or cozy weekend lunches.
Ingredients
Scale
3 to 4 large Medium Zucchini
2 cups Fresh Basil Leaves
1/2 cup Extra Virgin Olive Oil
1/4 cup Pine Nuts
2 to 3 medium Garlic Cloves
1/2 cup Grated Parmesan Cheese
1 tablespoon Lemon Juice
Sea Salt and Pepper to taste
Instructions
- Spiralize the Zucchini into noodle-like strands
- Prepare the Pesto by blending fresh basil, pine nuts, garlic, parmesan cheese, and lemon juice in a food processor
- Slowly drizzle in the Extra Virgin Olive Oil while the food processor runs to emulsify
- Sprinkle zoodles with sea salt and let them sit for about 10 minutes to draw out moisture
- Sauté zoodles in a skillet over medium heat for 2 to 3 minutes until slightly tender
- Toss the warm noodles with the fresh pesto until coated
- Garnish with extra pine nuts, parmesan, and fresh black pepper
Notes
To avoid watery noodles, salt the zoodles before cooking and do not overcook them.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg