Keto Zucchini Noodles with Basil Pesto

local_grocery_store Ingredients

• 4 zucchini, spiralized
• 2 cups basil leaves, packed
• 2 cloves garlic, minced
• 1/2 cup pine nuts
• 1/2 cup olive oil
• 1/2 cup parmesan cheese, grated

restaurant_menu Method

1. 1.In a food processor, combine the basil leaves, garlic, pine nuts, and parmesan cheese. Pulse until finely chopped.
2. 2.With the food processor running, slowly pour in the olive oil until the pesto is smooth and creamy.
3. 3.In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for 3-4 minutes, until tender.
4. 4.Add the pesto to the skillet and toss to coat the zucchini noodles. Serve immediately.

lightbulb_outline Tips

• chevron_rightIf you don't have a spiralizer, you can use a vegetable peeler to make thin strips of zucchini.
• chevron_rightLeftover pesto can be stored in the refrigerator for up to a week.