Zucchini Noodles with Pesto Recipe
Super delicious zucchini noodles with pesto that is made from basil and almonds.
First sprinkle 1/4 teaspoon of salt over zucchini noodles and place them in a colander over a bowl. Let sit & drain for 30 minutes. Squeeze the juice out of zucchini noddles and pat dry.
While the zucchini noodles are draining, preheat the oven to 400F.
Place almonds on a baking sheet lined with parchment paper. Bake for 6-8 minutes or until golden and a nice toasty aroma. Be careful not to burn them.
After, transfer the toasted almonds to a food processor. Pulse few times until coarse pieces. Try not to over mix or else it will turn into almond butter. Now, into the food proccessor with almonds add basil, cheese, oil, garlic, black pepper and remaining 1/2 teaspoon sea salt. Pulse until pesto texture. If needed scrap the pesto down and pulse more for even almond pesto texture.
Using a large skillet, heat avocado oil over medium/high heat, add zucchini noodles and cook for 3-5 minutes, stirring few times.
Pour almond pesto over the top. Mix and cook for 1 more minute or until heated thru. Serve immediately with Oven Baked Salmon. Enjoy!
When YOU make this Zucchini Noodles Recipe PLEASE tag @munchkintimeblog on Instagram? We would LOVE to see your creation! Thank you!
Recipe is from Maya Krampf's New Cookbook called The Wholesome Yum Easy Keto Cookbook.
- Make pesto & zucchini noodles separately ahead of time, store it in airtight containers inside the fridge, cook right before serving.
- It is best to eat zucchini noodles right after you make them.
- Substitute almonds with pine nuts or sunflower seeds.
Serving: 1g | Calories: 420kcal | Carbohydrates: 7g | Protein: 6g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 587mg | Potassium: 547mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1090IU | Vitamin C: 38mg | Calcium: 154mg | Iron: 1mg