When you’re in the mood for a meal slightly off the beaten track, give this recipe for Zucchini Noodles with Pesto a try. This light, carb-free entrée is nutty, cheesy and utterly delicious, thanks to freshly roasted almonds ground into a paste with parmesan cheese.
Served over zoodles that are lightly stir-fried in buttery avocado oil, you can serve zucchini pesto pasta as a vegetarian meal, or with diced chicken or shrimp added in. Either way, it’s a keto-friendly recipe as well!
© Easy Low Carb.com
Almond Pesto Zucchini Noodles
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This delicious low carb recipe, that I can hardly stop eating, comes from my friend Maya from the Wholesome Yum! She has so many yummy keto and low carb recipes and just released the Easy Keto Cookbook to share them all with you!
100 Recipes (with 10 ingredients or less!)
This cookbook is such a life saver for anyone trying to follow a low carb or keto lifestyle. Not only is her cookbook is filled with 100 simple low carb recipes, but they are all 10 ingredients or less!
Perfect for those busy weeknights when you just need to pull something together!
How to Make Almond Pesto Sauce
Raw almonds will yield a sweetness and full flavor in the pesto that you won’t get from pre-roasted nuts from a can. Plus it’s so easy to toast almonds in the oven. They brown quickly, though, so keep an eye on them to prevent overcooking. Here are the simple steps for making the best tasting pesto sauce with almonds:
- Pulse roasted almonds in a food processor to a coarse grind.
- Add the rest of the ingredients and continue pulsing until you reach the consistency of a smooth paste.
- Serve over zoodles or pasta and enjoy!
You can modify this recipe according to your preference. Fresh basil leaves can be added in for a more traditional pesto. Mint leaves or kale are other delicious add-in options.
What to Serve with Pesto Zucchini Noodles
Zoodles with almond basil pesto is an excellent side dish for any meat or fish entrée. Serve them with roasted or grilled chicken, burgers, steak or salmon. Serve with a side of caesar salad for a refreshing meal!
What to Do With Leftover Zucchini Noodles
Leftover zucchini noodles will keep up to four days in a tightly covered container in the fridge.
- To reheat, pop in the microwave, or uncovered or loosely tented with foil in the oven until warmed through. Do not overcook.
- You can freeze zoodles packed in freezer bags, although they will lose taste and texture.
For best flavor, make zucchini noodles fresh, and they’ll make your almond pesto shine!
So Many Delicious Zucchini Recipes
- Zucchini Ravioli – so easy to make!
- Low Carb Zucchini Enchiladas – heartwarming casserole
- Zucchini Lasagna – layers of melty, cheesy goodness!
- Easy Zucchini Pizza Bites – great appetizer or snack
- Zucchini Lasagna Roll Ups – ready in under an hour!
Almond Pesto Zucchini Noodles
- 4 medium zucchini (1 1/4 pounds total) spiralized
- 3/4 teaspoon sea salt divided
- 1/3 cup raw almonds
- 2 cups basil packed (about 4 ounces)
- 1/3 cup parmesan cheese grated
- 2/3 cup extra virgin olive oil
- 2 cloves garlic cut into a few pieces
- 1/8 teaspoon black pepper
- 1 tablespoon avocado oil
- Set a colander in the sink and toss zucchini noodles with 1/4 teaspoon of sea salt. Let sit for 30 minutes to drain, then squeeze to release more water. Pat dry.
- Preheat oven to 400°F
- Arrange almonds in a single layer on a baking sheet. Toast for 6 to 8 minutes, until golden and fragrant.
- Transfer almonds to a food processor. Pulse a few times until almonds are broken up into coarse pieces - don't overmix.
- Add the basil, parmesan, olive oil, garlic, pepper, and remaining sea salt. Pulse on and off, scraping the sides occasionally, until you get a pesto consistency. Adjust sea salt and black pepper to taste.
- In a large saute pan, get the avocado oil over medium-high heat. Add the zucchini noodles and stir-fry for 3-4 minutes, until al dente.
- Add the pesto and toss to coat. Stir-fry for just 1 more minute, until hot. Serve immediately.