Zucchini Pesto Noodles - Zoodles with basil pesto
Zucchini Pesto Noodles, also known as 'Zoodles', are a healthy and gluten-free alternative to traditional pasta. Fresh zucchini is spiralized into noodle-like strands and can be served either raw or lightly cooked, depending on personal preference. The zoodles are then tossed in a homemade basil pesto, a fragrant and rich sauce made from fresh basil leaves, garlic, pine nuts, Parmesan cheese, and extra virgin olive oil. This dish is both light and satisfying, offering a refreshing take on classic pasta pesto. It's perfect for a quick lunch, a side dish, or a healthy main that can be enjoyed on its own or topped with additional protein such as grilled chicken or shrimp. Description by ChatGPT.
Elevate your keto dining experience with a dish that's both healthful and packed with flavor! These Supercharged Keto Zucchini Noodles with Pesto offer a fantastic low-carb pasta alternative that fits perfectly into your ketogenic diet. This simple yet delicious recipe is bound to become a go-to favorite, especially if you're looking to amplify your weight loss journey. Presented to you by Keto Kitchen, let's turn those zucchinis into something spectacular!
Ingredients:
For the Pesto:
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
For the Zucchini Noodles:
- 2 medium zucchinis
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional for Garnish:
- Cherry tomatoes, halved
- Additional Parmesan cheese
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 2
Equipment: Food processor, spiralizer or vegetable peeler, large pan
Instructions:
1. Begin by making the pesto. In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves. Season with salt and pepper. Pulse the ingredients until they're finely chopped.
2. With the food processor running, slowly drizzle in the olive oil. Continue processing until the mixture becomes well combined and smooth, transforming into a vibrant pesto.
3. Prepare your zucchini noodles using a spiralizer or vegetable peeler to create noodle-like strands from the zucchinis.
4. Cook the zucchini noodles by heating 2 tablespoons of olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2 to 3 minutes, just until they become tender.
5. Toss the zucchini noodles with the pesto. Add as much or as little of the pesto as you prefer, ensuring the noodles are evenly coated.
6. To serve, share the zucchini noodles between plates. If you opted for garnishes, top your dish with halved cherry tomatoes and an extra sprinkle of Parmesan cheese. Add a touch of salt and pepper to taste.
Cooking Tips:
- Be careful not to overcook the zucchini noodles to prevent them from becoming mushy. A quick sauté will retain their al dente texture.
- Extra pesto can be stored in the fridge for up to a week, making it a great make-ahead component for quick meals.
This delightful recipe is inspired by Keto Kitchen. Check out their selection of recipes and ketogenic insights by visiting their YouTube channel at https://www.youtube.com/@ketokitchen023
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