Zoodles with Pesto

Zoodles with Pesto is a vibrant and fresh low-carb dish that brings the flavors of Italy to your table. This delightful meal combines spiralized zucchini with a homemade basil pesto, making it perfect for a satisfying keto-friendly supper.

Ingredients

• Zucchini - 2 medium (about 400g)
• Fresh basil leaves - 50g
• Pine nuts - 30g
• Parmesan cheese - 30g, grated
• Garlic - 1 clove
• Olive oil - 60ml
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash and dry the zucchini, then spiralize them into noodles using a spiralizer or a julienne peeler.
2. In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. 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 skillet over medium heat, add the zoodles and sauté for 2-3 minutes until just tender. Be careful not to overcook them.
5. Remove the skillet from heat and stir in the pesto until the zoodles are well coated.
6. Plate the zoodles and garnish with additional pine nuts and grated Parmesan if desired. Serve immediately.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in vitamins and antioxidants from fresh basil and zucchini.

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