Zucchini Noodles with Homemade Pesto

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

1. Spiralize the zucchini into noodles using a spiralizer or a vegetable peeler. 2. In a food processor, combine basil leaves, pine nuts, parmesan cheese, olive oil, garlic, salt, and pepper. Blend until smooth to create the pesto. 3. In a pan over medium heat, lightly sauté the zucchini noodles for 2-3 minutes until just tender. 4. Remove from heat and toss the warm zucchini noodles with the homemade pesto until well coated. 5. Serve immediately, topped with additional pine nuts and grated parmesan.

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