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Pesto Zoodles Recipe: Zucchini Noodles With Pesto

Spiralized zucchini noodles with pesto are delicious! This healthy summer pesto zoodles recipe is simple, healthy, low carb, and ready in just 10 minutes.

Instructions

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1 lb Zucchini noodles

Pesto

  • 1 cup Fresh basil (tightly packed)
  • 6 tablespoons Olive oil
  • 1/4 cup Walnuts
  • 1 tablespoon Ghee
  • 1 small clove Garlic
  • 1 teaspoon Lemon juice
  • Sea salt (to taste)

Burst Tomatoes

  • 1 cup Cherry tomatoes
  • 1 tablespoon Olive oil
  • Sea salt
US Customary - Metric
  1. Spiralize the zucchini and set aside.
  2. In a blender or food processor blend all of the pesto ingredients together until smooth. Season with salt to taste.

  3. In a medium-size skillet heat 1 tablespoon of olive oil over medium-high heat. Add in the tomatoes and a generous pinch of quality salt. Toss for 3 minutes or until starting to blister and pop.

  4. Toss the zucchini noodles with the pesto and the tomatoes and serve.

Recipe Notes

Serving Size: 1 1/2 cup

Nutrition Information Per Serving

Calories: 326 | Fat: 33g | Total Carbs: 6g | Net Carbs: 5g | Fiber: 1g | Sugar: 4g | Protein: 3g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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