Keto Zucchini Noodles with Pesto
Craving pasta without the carbs? These delicious zucchini noodles coated in rich, garlicky pesto give you all the flavor—without the guilt.
Why You'll Love This Recipe
Indulge in this keto-friendly alternative to pasta that delivers **fresh, herby flavors and a creamy texture** while keeping your macros in check.
- 🌿 **Bursting with Freshness** - Made with real basil, garlic, and Parmesan.
- 🥑 **Loaded with Healthy Fats** - Supports ketosis and satiety.
- 🍝 **Pasta Without the Carbs** - Just **4g net carbs per serving**!
- ⏳ **Quick & Easy** - Ready in just 10 minutes.
How to Make Keto Zucchini Noodles with Pesto
Ingredients
- 2 medium zucchini, spiralized
- ¼ cup extra virgin olive oil
- ½ cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- 2 tbsp pine nuts
- 2 cloves garlic
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp lemon juice
Instructions
- In a blender or food processor, blend basil, Parmesan, pine nuts, garlic, salt, pepper, lemon juice, and olive oil until smooth.
- In a pan over medium heat, lightly sauté the zucchini noodles for 2 minutes.
- Remove from heat and toss with fresh pesto.
- Serve immediately with extra Parmesan and pine nuts.
Storage & Variations
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Dairy-Free Option: Use nutritional yeast instead of Parmesan.
- Nut-Free Version: Replace pine nuts with sunflower seeds.
- Extra Protein: Add grilled chicken or shrimp.
Nutritional Information (Per Serving)
- Calories: 210
- Fat: 18g
- Protein: 6g
- Net Carbs: 4g