These low carb Almond Pesto Zoodles are light, cheesy and utterly delicious, thanks to freshly roasted almonds ground into a paste with parmesan cheese.
You can serve these zucchini noodles with pesto as a vegetarian meal, or with diced roasted chicken or shrimp added in. They are perfect also as a side dish for burgers, steak, or salmon. No matter how you serve it, this keto-friendly recipe will be a hit!
© Easy Low Carb.com
Almond Pesto Zoodles
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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 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 quick!
How To Make Almond Pesto
Using raw almonds will yield a sweetness and full flavor in the pesto that you won’t get from pre-roasted nuts from a can.
- Roast raw almonds carefully in the oven.
- 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.
Tips and Tricks
- Mint leaves or kale are delicious add-ins that will make your pesto unique.
- It’s so easy to toast almonds in the oven. They brown quickly, though, so keep an eye on them to prevent overcooking.
- For best flavor, make zucchini noodles fresh, and they’ll make your Almond Pesto Shine!
- Cook zucchini noodles over medium high heat and do not overcook.
- Leftover pesto zoodles will keep up to four days in a tightly covered container in the fridge.
- To reheat, pop zucchini noodles with pesto in the microwave, or loosely tented with foil in the oven until warmed through. Do not overcook.
Other 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 Zoodles
- 4 medium zucchini (1¼ pounds total) spiralized
- ¾ teaspoon sea salt divided
- ⅓ cup raw almonds
- 2 cups basil packed (about 4 ounces)
- ⅓ cup parmesan cheese grated
- ⅔ cup extra virgin olive oil
- 2 cloves garlic cut into a few pieces
- ⅛ teaspoon black pepper
- 1 tablespoon avocado oil
- Set a colander in the sink and toss zucchini noodles with ¼ 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 over mix.
- 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.