KETO ZUCCHINI NOODLES WITH PESTO

KETO ZUCCHINI NOODLES WITH PESTO

Ingredients:

• 2 medium-sized zucchinis
• 1/2 cup of fresh basil leaves
• 2 cloves of garlic
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of pine nuts
• 1/4 cup of extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Start by making the pesto sauce. In a food processor, combine the basil leaves, garlic, Parmesan cheese, and pine nuts. Pulse until everything is finely chopped.

2. With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto comes together and has a smooth consistency. Season with salt and pepper to taste. Set the pesto aside.

3. Use a spiralizer to turn the zucchinis into noodles. If you don't have a spiralizer, you can also use a julienne peeler or a knife to create thin, noodle-like strips.

4. Heat a large skillet over medium heat and add a bit of olive oil. Once the oil is hot, add the zucchini noodles and sauté them for 2-3 minutes, or until they are slightly softened. Be careful not to overcook them, as zucchini noodles can become mushy if cooked for too long.

5. Remove the zucchini noodles from the heat and toss them with the pesto sauce you prepared earlier. Make sure the noodles are well coated with the pesto.

6. Serve your keto zucchini noodles with pesto as a delicious low-carb meal. You can also garnish with extra Parmesan cheese and pine nuts if desired.

7. Enjoy your keto-friendly zucchini noodle dish!