Zucchini Noodles with Pesto

Name: Zucchini Noodles with Pesto Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 4 zucchini (spiralized); 3/4 teaspoon sea salt (divided into 1/4 teaspoon & 1/2 teaspoon); 1/3 cup raw almonds; 2 cups fresh basil; 1/3 cup Parmesan cheese (grated); 2/3 cup extra virgin olive oil; 2 cloves garlic (chopped few times); 1/8 teaspoon black pepper; 1 tablespoon avocado oil

Nov 21, 2019 · Modified: Oct 14, 2023 by Love Keil · This post may contain affiliate links · 2 Comments

Jump to Recipe Jump to Video Print Recipe

Super delicious Zucchini Noodles with Pesto, made of basil and almonds - is brought to you by Maya Krampf's New Cookbook called The Wholesome Yum Easy Keto Cookbook.

Maya's cookbook is on Amazon. Thank you Maya for sending me one!

So proud of her stunning book and would highly recommend getting it for yourself and for gifting, this Holiday season.

Cooking zucchini noodles and pesto is super easy, scroll down to see it for yourself.

Easy Zucchini Noodles with Pesto (Almond)

Quick Notes

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.

How to Make Zucchini Noddles

To make zucchini noddles, spiralize zucchini using spiralizer. Then sprinkle ¼ 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.

Toasted almonds inside the food processor, pulsed few times.

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.

Basil, cheese, almonds and garlic inside the food processor.

Now, into the food processor with almonds add basil, cheese, oil, garlic, black pepper and remaining ½ teaspoon sea salt.

Almond pesto is ready for zucchini noddles.

Pulse until pesto texture. If needed, scrap the pesto down and pulse more for even almond pesto texture.

Zucchini noddles cooking in the skillet.

How to Cook Zucchini Noodles

To cook zucchini noodles, using a large skillet, heat avocado oil over medium/high heat, add zucchini noodles and cook for 3-5 minutes, stirring few times.