Keto Zucchini Noodles with Basil Walnut Pesto
This is an excellent low carb side dish that’s ready in 15 minutes! While many people love using a spiralizer to make vegetable noodles, using a vegetable peeler is a great way to make zucchini noodles very quickly. Simply cut the ends off of a medium-sized zucchini and make long strips lengthwise with the peeler. It’s recommended to peel until the seeds start showing, so as to not have seeds in a lot of the noodles. This pesto is a nice alternative to a typical pesto because it uses walnuts instead of pine nuts. Feel free to add some grated cheese to the pesto or for garnish, like romano or parmesan. Bon appetit!
How to Make It
Step 1
Use a vegetable peeler to make long ribbons lengthwise with about 3 medium-sized zucchinis. You want to end up with about 4 cups of zucchini noodles
Step 2
Finely chop the basil and parsley. Chop the walnuts and then roughly chop the basil, parsley, and walnuts together. Add to a small bowl along with the squeeze of lemon and ½ Tbsp. olive oil.
Step 3
Heat the remaining tablespoon of olive oil in a pan over medium heat. Mince or grate the cloves of garlic and add to the pan and stir.
Step 4
Once the garlic is fragrant, add the zucchini ribbons and gently toss with a pair of tongs or a mixing spoon. Once the zucchini begins to soften, add in salt and the pesto mixture.
Step 5
Toss until the zucchini ribbons are al dente and remove from heat. Toss a few more times and serve!
Ingredients
- Zucchini – 4 cup
- Lemon Juice Raw – 1 teaspoon
- Olive Oil – 1-½ tablespoon
- Garlic – 2 clove
- Walnuts – 3 tablespoon
- Basil Fresh – 2 tbsp
- Parsley – 1 tbsp
- Salt – ¼ teaspoon