Zucchini Noodles with Homemade Pesto

Name: Zucchini Noodles with Homemade Pesto
Total time: 15 min
Yield: 1 serving
Ingredients: 1 medium zucchini; 1/4 cup fresh basil leaves; 1 tablespoon pine nuts; 1 tablespoon grated parmesan cheese; 1 tablespoon olive oil; 1 clove garlic, minced; Salt and pepper to taste; Extra pine nuts and parmesan for topping

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15 minTotal time

easyDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

1 medium zucchini
1/4 cup fresh basil leaves
1 tablespoon pine nuts
1 tablespoon grated parmesan cheese
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
Extra pine nuts and parmesan for topping

Ingredient substitutions

Pine nuts Use the same amount of chopped walnuts for a similarly rich pesto and crunchy topping.
Parmesan Use the same amount of finely grated Pecorino Romano; it will taste saltier, so adjust the added salt.
Fresh basil Use the same amount of fresh flat-leaf parsley for a green, herbaceous pesto with a milder flavor.

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein7 g

Carbohydrates10 g

Fat21 g

Fiber 3 g · Sugar 4 g · Sodium 360 mg

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Enjoy a refreshing and healthy twist on pasta with these spiralized zucchini noodles coated in a vibrant homemade basil pesto sauce. Topped with crunchy pine nuts and grated parmesan, this keto-friendly dish is both satisfying and low in carbs.

Steps

Spiralize the zucchini into noodles using a spiralizer or a vegetable peeler.
In a food processor, combine basil leaves, pine nuts, parmesan cheese, olive oil, garlic, salt, and pepper. Blend until smooth to create the pesto.
In a pan over medium heat, lightly sauté the zucchini noodles for 2-3 minutes until just tender.
Remove from heat and toss the warm zucchini noodles with the homemade pesto until well coated.
Serve immediately, topped with additional pine nuts and grated parmesan.

Tips for Zucchini Noodles with Homemade Pesto

Choose a firm zucchini; very large ones tend to release more water and make the noodles softer.
The pesto should look thick and cling to a spoon; if it seems loose, toss the noodles briefly so excess moisture does not pool on the plate.
For a smoother pesto, scrape down the food processor bowl once; stop blending when the basil is finely chopped and the mixture is cohesive.

Drink pairing

A crisp, dry Sauvignon Blanc
Its bright acidity and herbal notes complement the basil pesto and keep the olive oil and Parmesan from feeling heavy.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers in a sealed container within 2 hours and use within 3–4 days. The zucchini will soften as it sits; reheat until steaming hot, or enjoy chilled.