Almond Pesto Zucchini Noodles
With a pesto flavor that is out of this world, these Almond Pesto Zucchini Noodles are so satisfying! Serve as a tasty, flavorful side dish, or use them as the perfect base for any delicious dinner!
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Almond Pesto Zucchini Noodles
I have been on quite a pesto kick lately.
But can you blame me? This creamy little green sauce is so packed with flavor, plus it compliments so many other dishes. I could eat it every day.
So when I found myself craving it as part of a pasta dish,I grabbed the Wholesome Yum Easy Keto Cookbook and whipped this up! The zucchini noodles make a great vehicle for the pesto and really allow me to fully savor the flavor.
This dish makes for an excellent snack or side, or you can use it as the base for a hearty pasta dinner! The possibilities are endless… and delicious.
Most pesto recipes call for cashews, pine nuts, or even walnuts.
But I was feeling a bit adventurous. And this recipe looked so amazing, I decided to give it a shot.
My first sign from the universe that I’d made the right call was when the smell of toasted almonds filled up my house. It was HEAVENLY! It will make you want to whip up this recipe over and over.
Once I blended all the ingredients together, I knew I’d made the right decision. The flavor of the pesto was out of this world! The toasted almonds really take the sauce to the next level. I knew right away that this would be my new go-to recipe for Keto pesto.
And when I found myself craving a pasta dish, I just knew I had to make these pesto zucchini noodles!
If you haven’t already picked up a copy of the Wholesome Yum Easy Keto Cookbook, grab it now! You won’t be disappointed!
Cooking With Zucchini Noodles
Maybe you’ve tried zucchini noodles in the past. Maybe you love them, or maybe they didn’t quite wow you. Or maybe you’ve never even heard of them.
Whatever the case, let me just say that when zucchini noodles are cooked the right way, they are such a great substitute for high-carb pasta!
Cooking time is going to vary a bit depending on the zucchini itself, but the goal is to find the line between crunchy and soggy. Personally, I like mine soft but not mushy.
To dry them out, I let my spiralized zucchini sit in a colander for about 30 minutes. Once the time is up, I pat them dry to remove any excess moisture.
Then I stir fry the noodles over medium-high heat for 3-4 minutes in oil, testing along the way to make sure they aren’t overcooking. Once they’re close, I add whatever I’m serving with the noodles (in this case, the pesto) and stir fry for one more minute to combine.
This is my favorite method to cook zoodles that are satisfying in any dish!
What To Eat With Pesto Zucchini Noodles
As I mentioned, these pesto zucchini noodles can make a great dish all on their own, or they can serve as a base for a hearty family dinner!
Try topping with the salmon from my Salmon and Broccoli One Sheet Pan Dinner (you can serve the broccoli on the side, or chop it up and mix it in too!), or keep it simple by stirring in some shredded chicken (you can check out my How to Keto Meal Prep With Shredded Chicken article to see how to make it).
Most proteins like fish, chicken, or even tofu would be delicious on top of this pasta. Don’t be afraid to experiment with whatever sounds good… or whatever you happen to have in your fridge!
How To Make Almond Pesto Zucchini Noodles
Spiralize your zucchini, then let it sit in the colander to drain for 30 minutes. Pat dry to remove any excess moisture and set aside.
Meanwhile, preheat oven to 400 degrees F.
Spread the almonds out on a baking sheet (you don’t need parchment paper) and bake for 6-8 minutes until fragrant. Be careful not to burn them!
Add the toasted almonds to a food processor and pulse a few times to get them broken into chunks. Then, add the basil, Parmesan cheese, olive oil, garlic, salt and pepper into the food processor and blend until you reach the desired consistency.
Feel free to add any salt and pepper to taste, then set aside.
In a large saute pan, heat avocado oil over medium-high heat. Add the zucchini noodles and stir fry for 3-4 minutes, testing along the way to make sure you don’t overcook them.
Once they’re close, add the pesto and toss to combine.
Stir fry for an additional minute until everything is well blended and hot.
Serve immediately and enjoy!
Other Dinner Recipes From The Keto Option That You Might Like
- 4 medium zucchini, spiralized
- 1/3 cup raw almonds
- 2 packed cups (approx. 4 ounces) fresh basil
- 1/3 cup grated Parmesan cheese (or 1/2 cup shredded)
- 2/3 cup extra virgin olive oil
- 2 cloves garlic, cut into several pieces
- 1/2 teaspoon sea salt
- 1/₈ teaspoon black pepper
- 1 tablespoon avocado oil
- Let spiralized zucchini sit in a colander to drain for 30 minutes and then pat dry. Set aside.
- Meanwhile, preheat oven to 400 degrees F.
- Spread almonds out on a baking sheet and bake for 6-8 minutes until fragrant. Be careful not to burn them!
- Add almonds to a food processor and pulse a few times to get them broken into chunks.
- Add basil, Parmesan cheese, olive oil, garlic, salt and pepper into food processor.
- Blend until desired consistency.
- Adust salt and pepper if needed for your tastes!
- Set aside.
- In a large saute pan, heat avocado oil over medium-high heat.
- Add zucchini noodles and stir fry for 3-4 minutes. Don't overcook!!!
- Add pesto and toss. Stir fry for an additional minute until well blended and hot.
- Serve immediately!
Recipe found in Wholesome Yum Easy Keto Cookbook, reprinted with permission.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 cup
Amount Per Serving: Calories: 472Total Fat: 47gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 7mgSodium: 421mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 4gProtein: 7g
Nutrition is calculated using a third party plug-in. It is best to always validate!