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!