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.
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.
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 ½ 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
- Chicken Tomato Panzanella
Zucchini Noodles with Pesto Recipe
Super delicious zucchini noodles with pesto that is made from basil and almonds.
Equipment
- Countertop Spiralizer
Ingredients
- 4 zucchini spiralized
- ¾ teaspoon sea salt divided into ¼ teaspoon & ½ teaspoon
- ⅓ cup raw almonds
- 2 cups fresh basil
- ⅓ cup Parmesan cheese grated
- ⅔ cup extra virgin olive oil
- 2 cloves garlic chopped few times
- ⅛ teaspoon black pepper
- 1 tablespoon avocado oil
Instructions
- First 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.
- 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 ½ 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!
Video
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.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 7gProtein: 6gFat: 42gSaturated Fat: 7gCholesterol: 6mgSodium: 587mgPotassium: 547mgFiber: 2gSugar: 5gVitamin A: 1090IUVitamin C: 38mgCalcium: 154mgIron: 1mg
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I just harvested a ginormous zucchini from my garden (first this season) and I am totally making this! Simple and delicious - thanks so much for sharing!
That pesto looks amazing!! I never made a version with almonds before but I will definitely be trying this one. A huge pasta fan though so will probably go that route instead of the zucchini noodles one 😉