Zucchini Noodles with Creamy Avocado Pesto

As I’ve said over and over, I love zucchini and always have, even before going keto. One of my first gadget purchases was a vegetable spiralizer, so zucchini noodles – aka zoodles – are a frequent part of my meals. I think they work perfectly as a pasta substitute for bolognese, in lasagne and more. This Zoodles with creamy avocado pesto recipe is a delicious, healthy fat-packed way to enjoy zucchini noodles with a little bit of a twist on a traditional pesto.

The avocado adds some creaminess and loads of good fat to this keto pesto recipe, and helps the basil really cling to your zucchini noodles. I also have this sometimes with NuPasta, my favorite pasta alternative and it also is just delicious! The kalamata olives are optional, but bring some great flavor to this unique take on pesto

While a really like this with zucchini noodles, it’s also delicious with shirataki noodles or my favorite pasta alternative, NuPasta. You can also substitute walnuts instead of pine nuts – I love the flavor of pine nuts and though they are higher in carbs, I use them sparingly so this keto recipe still comes in at only 7g of net carbs per serving.

Avocado Pesto Recipe

Zoodles with Avocado Pesto

No ratings yet
Servings 4
Calories 461 kcal

Ingredients
  

  • 2 large zucchini
  • 2 medium avocados divided
  • 1 cup fresh basil chopped
  • 2 tsp lemon juice
  • 1 clove garlic
  • 1/4 cup + 1 tbsp extra-virgin olive oil divided
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup parmesan cheese grated
  • 1/4 cup pine nuts
  • 1/2 cup kalamata olives

Instructions
 

  • Cut zucchini into long strips using a vegetable peeler or a spiralizer. Set zucchini "noodles" aside on a paper towel and allow them to sweat.
  • Peel one avocado, remove the pit, and scoop out flesh. Add avocado to a blender along with basil, lemon juice, garlic, 1/4 cup olive oil. Add zucchini noodles and saut? until softened, but still firm, about 4 minutes.
  • Pour sauce into skillet, along with pine nuts and olives, and toss to coat zucchini.
  • Remove from heat. Slice remaining avocado and add to zucchini mixture. Toss to combine. Serve.

Nutrition

Calories: 461kcalCarbohydrates: 16gProtein: 8gFat: 44gSaturated Fat: 7gCholesterol: 4mgSodium: 529mgPotassium: 977mgFiber: 9gSugar: 5gVitamin A: 901IUVitamin C: 41mgCalcium: 131mgIron: 2mg
Tried this recipe?Let us know how it was!
Lolita Carrico
Lolita Carrico
Exploring the art of graceful aging, I share my journey and tips on wellness, beauty, and nutrition for women embracing their vibrant 40s and beyond.

Related Stories

Discover

Top 3 Drugstore Foundations for Mature Skin: A Guide...

For mature skin, selecting the right foundation is crucial. This guide highlights three drugstore picks that offer a radiant finish and skin-specific benefits like hydration without breaking the bank: Maybelline's sheer glow, Covergirl + Olay's hydrating coverage, and L’Oreal's medium coverage with SPF.

Mounjaro: The New “Weight Loss” Medication That’s Taking the...

Mounjaro is a medication for diabetics that is taking the weight loss world by...

High-Protein Chipotle Chicken Burrito Recipe

Indulge in the savory delight of a high-protein chipotle chicken burrito with this low-carb recipe, bursting with flavor and wrapped in a crispy, guilt-free tortilla.

Is It Keto-Friendly? Sola Keto Bread Review

April 2023 Update: Sola recently debuted a new and improved product line - read...

High Protein, Low Carb Blueberry Muffins

Packing 17g of protein each, these low carb blueberry muffins a light, fluffy and delicious!

High Protein Banana Pudding

Whip up a guilt-free, high-protein banana pudding with over 35 grams of protein for a deliciously nutritious dessert that satisfies your sweet tooth.

Popular Categories

Comments

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here