Cabbage Noodles Pesto

Cabbage Noodles Pesto is a delightful twist on traditional pasta, featuring fresh, crunchy cabbage as a low-carb alternative. Tossed in a vibrant homemade pesto, this dish is both flavorful and satisfying, making it perfect for a Keto Indian meal.

Ingredients

• Cabbage - 300 grams (shredded)
• Basil leaves - 50 grams (fresh)
• Pine nuts - 30 grams (lightly toasted)
• Parmesan cheese - 30 grams (grated)
• Garlic - 2 cloves (minced)
• Olive oil - 50 ml
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams (halved, for garnish)

Steps

1. Start by preparing the cabbage noodles. Bring a large pot of water to a boil and blanch the shredded cabbage for 2-3 minutes until slightly tender, then drain and set aside.
2. In a food processor, combine the basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, and lemon juice. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and black pepper to taste.
4. In a large mixing bowl, combine the blanched cabbage noodles with the pesto sauce, tossing until the noodles are well coated.
5. Serve the cabbage noodles in bowls, garnished with halved cherry tomatoes and an extra sprinkle of Parmesan cheese if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 20 mg
• Total Fat: 28 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a Keto diet.
• Rich in vitamins C and K from cabbage, promoting overall health.

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