Zucchini Noodles with Pesto
Photo by: Katecat
Zucchini noodles, often termed 'zoodles', have taken the low-carb and keto communities by storm. This dish offers a refreshing alternative to traditional pasta, ensuring you can still enjoy the rich flavors of Italian cuisine without the carbs. The homemade pesto, with its aromatic basil and nutty pine nuts, enhances the dish's authenticity. Perfect for those aiming to maintain a keto lifestyle without compromising on taste, this Zucchini Noodles with Pesto recipe is a testament to the versatility and deliciousness of vegetable-based dishes. Dive into this culinary experience that's both waistline and taste bud-friendly.
4 serving (s)
15 mins
25 mins
320 kcal
Yields:
Prep Time:
Cal/Serv:
Total Time:
Approximate Nutritional Info: 28g fat, 7g net carbs, 8g protein
Ingredients
-
4 medium zucchinis, spiralized (approx. 800g or 28 oz.)
-
1 cup fresh basil leaves (approx. 20g or 0.7 oz.)
-
1/2 cup grated Parmesan cheese (approx. 50g or 1.8 oz.)
-
1/4 cup pine nuts (approx. 35g or 1.2 oz.)
-
2 cloves garlic (approx. 6g or 0.2 oz.)
-
1/2 cup olive oil (approx. 120ml)
-
Salt and pepper to taste
Directions
-
In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse while drizzling in olive oil until smooth. Season with salt and pepper.
-
In a skillet, heat a bit of olive oil and sauté zucchini noodles for 2-3 minutes.
-
Mix in the pesto sauce and serve.
Notes
-
Zoodle Prep: To prevent a watery dish, after spiralizing the zucchini, lay them on paper towels and sprinkle with a bit of salt. Let them sit for 10 minutes. The salt will draw out excess moisture. Pat dry before sautéing.
-
Fresh is Best: Using fresh basil leaves for your pesto will give a vibrant and aromatic flavor. Remember, the greener the leaves, the fresher they are.
-
Pine Nut Alternatives: If pine nuts are too pricey or unavailable, walnuts or almonds are great substitutes in pesto. They add a unique twist while keeping the dish keto-friendly.
-
Olive Oil Quality: Invest in a good quality extra virgin olive oil. It's not just a base but a flavor enhancer in pesto.
-
Storage: If you have leftover pesto, store it in an airtight container in the fridge with a thin layer of olive oil on top. This prevents it from turning brown.
-
Veggie Variations: While zoodles are the star here, feel free to toss in some cherry tomatoes or olives for added flavor and color.
-
Cheese Choices: Parmesan is classic, but feel free to experiment with other hard cheeses like Pecorino Romano for a different taste profile.
Remember, the key to a successful keto dish lies in quality ingredients and a bit of creativity. Happy cooking!
