About the Recipe
These Zucchini Noodles with Pesto are delicious low-carb keto pasta made with spiralized zucchini and cooked in a creamy almond milk pesto sauce. This pesto zoodle recipe is also vegan and gluten-free.
Ingredients
Zucchini, it is up to you to peel the zucchini or not. Keeping the zucchini skin adds fiber and nutrients to your dish. Zucchini are great keto-friendly vegetables, with less than 2 grams of net carbs per 100g.
Olive oil or another healthy oil like avocado oil, or almond oil.
Sunflower seeds or pine nuts if you prefer to make a regular pesto recipe, both contain the same amount of net carbs. You can also make my Pesto Without Pine Nuts.
Parmesan or vegan Parmesan – Parmesan is a keto-friendly cheese.
Unsweetened Almond Milk is the magic ingredient to create a really creamy sauce without adding carbs or calories.
Garlic cloves
Salt
Preparation
How To Make Zucchini Noodles With Pesto
This zucchini noodle recipe uses Parmesan cheese. It should be noted that vegan Parmesan or nutritional yeast works very well for a vegan zoodle recipe.
Wash the summer squash and peel the skin with a vegetable peeler. To cut the zucchini into spaghetti-like strands, you can use a mandoline, a Julienne peeler, or a spiralizer. You’ll get the best results with a spiralizer. It’s easy to use, quick and delivers very consistent noodles.
Pat dry the zucchini with a paper towel to drain some of the moisture, then put them in a colander.
The best way to cook zucchini noodles is in a lightly oiled frying pan. First, stir fry your noodles for 5 minutes to give them a little crisp and soften the center slightly.
Then, add your pesto and combine evenly.
Finally, pour a splash of unsweetened almond milk to create a creamy pesto sauce. You can also make my Spinach Pesto. I recommend not to cook them for more than 10 minutes in total, or they will get really soft and lose their pasta texture.