Go Back
Keto Almond Pesto Zucchini Noodles

Keto Almond Pesto Zucchini Noodles

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Calories 472 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

Recipe found in Wholesome Yum Easy Keto Cookbook, reprinted with permission.

Nutrition

Serving: 1cupCalories: 472kcalCarbohydrates: 9gProtein: 7gFat: 47gSaturated Fat: 7gPolyunsaturated Fat: 38gCholesterol: 7mgSodium: 421mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!