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.
Zoodles with Avocado Pesto
- 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
- 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.