Keto Zucchini Noodles with Avocado Pesto
This dish is a low-carb, keto-friendly version of classic spaghetti with pesto. Instead of pasta, we use zucchini noodles (also known as zoodles) which are a great substitute for those following a low-carb or gluten-free diet. The avocado pesto is creamy, flavorful, and packed with healthy fats. This recipe is perfect for a quick and easy weeknight dinner.
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.