Zucchini Noodles with Keto Pesto
A fresh, vibrant dish of spiralized zucchini tossed in a rich, homemade keto pesto sauce. It's a perfect low-carb, gluten-free alternative to traditional pasta, ready in under 20 minutes.
For 4 servings
Prepare the zucchini and toast the nuts.
- Wash and trim the ends of the zucchini.
- Using a spiralizer, create noodles from the zucchini. Set aside.
- In a small, dry pan over medium heat, toast the pine nuts for 2-3 minutes until lightly golden and fragrant. Watch carefully to prevent burning.
TIPPat the zucchini noodles with a paper towel to remove excess moisture. This prevents a watery sauce.Make the keto pesto.
- In a food processor, combine the fresh basil, toasted pine nuts, grated parmesan cheese, and garlic cloves.
- Pulse a few times to roughly chop the ingredients.
- With the processor running, slowly stream in the 1/4 cup of olive oil until the pesto is smooth but still has some texture.
- Add the lemon juice, salt, and black pepper. Pulse once more to combine.
TIPFor a creamier pesto, you can add a tablespoon of cream cheese or avocado.Cook the zucchini noodles.
Heat 2 teaspoons of olive oil in a large skillet or pan over medium-high heat. Add the zucchini noodles and cook for 2-3 minutes, tossing frequently, until they are just tender-crisp. Do not overcook.
Combine noodles with pesto.
Remove the skillet from the heat. Add the desired amount of pesto to the zucchini noodles and toss gently to coat everything evenly. Fold in the halved cherry tomatoes.
Serve immediately.
Divide the zucchini noodles among four plates. Garnish with extra parmesan cheese and a sprinkle of black pepper if you like. Enjoy right away.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcook the zoodles! They should be tender-crisp, not mushy. A quick 2-3 minute sauté is all they need.
- 2To prevent watery zoodles, you can salt them lightly and let them sit in a colander for 15-20 minutes to draw out moisture, then pat dry before cooking.
- 3Store leftover pesto in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning. It will last for up to 5 days.
- 4This dish is best served immediately as zucchini noodles can release water as they sit.
Adapt it for your goals.
Vegan
Replace the parmesan cheese with 1/4 cup of nutritional yeast and a tablespoon of hemp seeds for a cheesy, umami flavor.
high proteinHigh protein
Toss in 1 pound of grilled, chopped chicken breast or sautéed shrimp with the zucchini noodles for a complete meal.
dairy freeDairy free
Omit the parmesan cheese or use a dairy-free parmesan alternative. The pesto will still be delicious with the nuts, basil, and garlic.
budget friendlyBudget friendly
Substitute the pine nuts with walnuts or sunflower seeds, which are more affordable and also work well in pesto.
Why this is on our healthy list.
Low in Carbohydrates
Zucchini noodles are a fantastic low-carb alternative to traditional pasta, making this dish ideal for ketogenic, low-carb, and gluten-free diets.
Rich in Healthy Fats
Olive oil and pine nuts provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help with satiety.
Good Source of Vitamins
Zucchini is a good source of Vitamin C and Vitamin A, while fresh basil provides Vitamin K. These nutrients support immune function and overall health.
Hydrating and High in Fiber
Zucchini has a high water content, which aids in hydration, and its fiber content supports healthy digestion.
Frequently asked questions
Yes, it is a very healthy dish. It's low in carbohydrates, gluten-free, and packed with nutrients from zucchini, basil, and healthy fats from olive oil and pine nuts. It's an excellent choice for a keto or low-carb diet.