Name: Zucchini Noodles with Pesto Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
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

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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 rated #1 Cookbook 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.

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 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 processor 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.

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.

Pour almond pesto over the top. Mix and cook for 1 more minute or until heated thru. Serve immediately with Oven Baked Salmon. Enjoy!

Serve with Main Dishes:

Loaded Mashed Potatoes

Super Juicy Oven Baked Chicken Wings

Oven Baked Boneless Skinless Chicken Thighs

Print Recipe

Zucchini Noodles with Pesto Recipe

Super delicious zucchini noodles with pesto that is made from basil and almonds.

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Side Dish

Cuisine: American

Keyword: almond, pesto, zucchini

Servings:

Calories: 420kcal

Author: Love Keil

Equipment

Countertop Spiralizer

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

Instructions

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!

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.

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.

Nutrition

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Quick Notes

How to Make Zucchini Noddles