Keto Zucchini Noodles with Pesto

Ingredients

Zucchini

4 medium-sized, spiralized

Fresh basil leaves

2 cups, loosely packed

Pine nuts

1/4 cup, toasted

Parmesan cheese

1/2 cup, grated

Garlic

2 cloves

Extra virgin olive oil

1/2 cup, plus extra for cooking

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Cherry tomatoes

1 cup, halved

Fresh basil leaves

for garnish

Instructions

1. Using a spiralizer, create zucchini noodles from the zucchinis and set aside.
2. In a food processor, combine the fresh basil leaves, garlic, toasted pine nuts, grated Parmesan cheese, salt, and black pepper. Pulse until the mixture is well combined.
3. While the food processor is running, slowly drizzle in the olive oil until a smooth pesto sauce is formed. Taste and adjust seasoning if necessary.
4. In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they begin to soften but are still al dente.
5. Add the prepared pesto sauce to the skillet and toss the zucchini noodles to coat them evenly.
6. Gently fold in the halved cherry tomatoes and cook for an additional 1-2 minutes until they are heated through.
7. Serve the zucchini noodles topped with additional fresh basil leaves for garnish and a sprinkle of Parmesan cheese, if desired.
8. Enjoy your delicious and healthy keto zucchini noodles with pesto!