Insanely Delicious Keto Zucchini Noodles (Zoodles) with Pesto Recipe
15 mins prep time
10 mins cook time
9 ingredients
4 servings
1,442 cals
361 cals per serve
- Enjoy a light and refreshing keto-friendly meal with these Zucchini Noodles (Zoodles) tossed in a flavorful homemade pesto. Perfect for a quick lunch or dinner, this dish is packed with nutrients and bursting with fresh flavors.
27th June, 2024 at 6:33 pm by Flynn // Image: Medium
Why You’ll Love This Keto Zucchini Noodles (Zoodles) with Pesto:
- Low Carb: Zoodles are a fantastic low-carb alternative to traditional pasta.
- Quick and Easy: This meal comes together in just 20 minutes.
- Fresh and Flavorful: Homemade pesto adds a burst of fresh flavor to every bite.
Ingredients:
- Zucchini: 4 medium-sized, spiralized
- Olive oil: 2 tbsp
- Cherry tomatoes: 1 cup, halved
- Parmesan cheese: 1/4 cup, grated (optional)
- Salt and pepper to taste
- Fresh basil leaves: 2 cups
- Parmesan cheese: 1/2 cup, grated
- Pine nuts: 1/4 cup
- Garlic: 2 cloves
- Olive oil: 1/2 cup
- Lemon juice: 1 tbsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Pesto:
U.S.A. Metric
Instructions:
- To make the pesto, combine the basil leaves, Parmesan cheese, pine nuts, and garlic in a food processor. Pulse until finely chopped.
- With the processor running, slowly add the olive oil in a steady stream until the mixture is smooth and creamy. Add lemon juice, salt, and pepper, and pulse to combine. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes, until just tender. Season with salt and pepper to taste.
- Add the cherry tomatoes to the skillet and cook for another 1-2 minutes, until they start to soften.
- Remove the skillet from heat and toss the zoodles with the prepared pesto until evenly coated.
- Transfer the zoodles to serving plates and sprinkle with grated Parmesan cheese if desired.
Tips for Perfect Keto Zucchini Noodles (Zoodles) with Pesto:
- Use Fresh Basil: Fresh basil leaves are essential for a vibrant, flavorful pesto.
- Don’t Overcook Zoodles: Sauté zoodles just until tender to prevent them from becoming mushy.
- Customize Your Pesto: Add or substitute other herbs like parsley or cilantro for a different flavor twist.
Storage Instructions:
- Refrigerator: Store leftover zoodles and pesto separately in airtight containers in the refrigerator for up to 3 days.
- Freezer: Pesto can be frozen in ice cube trays and transferred to a ziplock bag for up to 3 months. Thaw and toss with fresh zoodles when ready to use.
Frequently Asked Questions:
- Can I use store-bought pesto? Yes, but homemade pesto provides the freshest flavor and allows you to control the ingredients.
- Can I make zoodles without a spiralizer? Yes, you can use a julienne peeler or a vegetable peeler to create thin strips of zucchini.
- What other vegetables can I use for zoodles? Try using carrots, cucumber, or summer squash as low-carb alternatives.