Keto Zucchini Noodles with Avocado Pesto
Looking for a delicious and healthy pasta alternative? Look no further than our Keto Zucchini Noodles with Avocado Pesto! This dish is perfect for those following a low-carb or gluten-free diet and is packed with flavor and healthy fats.
To start, simply spiralize four medium zucchini using a spiralizer or julienne peeler. Then, cook the zucchini noodles in olive oil for 2-3 minutes until they are tender. While the noodles cook, make the avocado pesto by blending together two ripe avocados, fresh basil, pine nuts, garlic, lemon juice, and olive oil until smooth.
Once the pesto is ready, simply toss it with the cooked zucchini noodles until they are evenly coated. Top with optional toppings such as shaved Parmesan cheese, cherry tomatoes, and red pepper flakes for added flavor and texture.
This dish is perfect for a quick and easy weeknight dinner, with a total prep and cook time of just 20 minutes. Plus, with only 9g of net carbs and 373 calories per serving, it’s a guilt-free and satisfying meal option.
Not only is this recipe delicious and easy to make, but it’s also packed with health benefits. The zucchini noodles provide a low-carb alternative to traditional pasta, while the avocado pesto is loaded with healthy fats that can help lower cholesterol and reduce inflammation.
Macros per serving (serves 4):
Fat: 34g
Protein: 6g
Carbs: 9g
Calories: 373
Keto Zucchini Noodles with Avocado Pesto
Ingredients
For the zucchini noodles
- 4 Medium zucchini spiralized
- 2 tbsp. Olive oil
- Salt and pepper to taste
For the avocado pesto
- 2 Ripe avocados pitted and peeled
- 1/2 cup Fresh basil leaves
- 1/4 cup Pine nuts
- 2 Cloves garlic minced
- 1/2 Lemon juiced
- 1/4 cup Olive oil
- Salt and pepper to taste
Optional toppings
- Parmigiano Reggiano shaved
- Cherry tomatoes
- Red pepper flakes
Instructions
- Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside.
- To make the avocado pesto, add the avocado, basil, pine nuts, garlic, and lemon juice to a food processor or blender. Pulse until smooth.
- With the motor running, slowly pour in the olive oil until the pesto is creamy and well combined. Add salt and pepper to taste.
- Heat the olive oil in a large skillet over medium-high heat. Add the zucchini noodles and cook for 2-3 minutes, or until just tender. Season with salt and pepper to taste.
- Add the avocado pesto to the skillet and toss the zucchini noodles until evenly coated.
- Serve immediately with optional toppings such as shaved Parmigiano Reggiano cheese, cherry tomatoes, and red pepper flakes.