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Easy Keto Zucchini Noodles Zoodles with Pesto

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 250
A quick and delicious low-carb dish featuring spiralized zucchini noodles coated in fresh homemade pesto.

Ingredients

Vegetables

  • 4 medium zucchinis (washed and ends cut off)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts or walnuts
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 whole lemon (juiced)

Instructions 

  • Use a spiralizer or vegetable peeler to create zucchini noodles (zoodles).
  • In a food processor, combine basil, Parmesan, pine nuts, and garlic; pulse until finely chopped. Drizzle in olive oil while processing until smooth. Add salt, pepper, and lemon juice; pulse briefly to mix.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté zoodles for 2-3 minutes until just tender. Season with salt and pepper.
  • Remove from heat, toss zoodles with pesto until well coated.
  • Serve immediately, garnished with extra Parmesan and basil if desired.

Notes

Store leftover pesto in an airtight container in the refrigerator for up to a week or freeze in ice cube trays for longer storage.
Calories: 250kcal
Cost: $12
Course: Main Course
Cuisine: keto
Keyword: Pesto, Zucchini