A delicious low carb way to enjoy pesto! Zucchini Noodles with Pesto are easy to make and a filling side dish. Serve with grilled fish or chicken for a satisfying and fun meal.
If you adore pasta dishes, but want to keep them low carb, try my Pesto Spaghetti Squash and Keto Meatballs with Zoodles.
A Low Carb Pasta Dish Bursting with Flavor!
You don’t have to leave Italian food behind you to follow a low carb diet. Many of the best flavors, from pesto to gooey mozzarella, are great additions to keto diets.
They key is to swap high carb, highly processed ingredients, for more healthful low carb veggies, like zoodles and spaghetti squash.
Once you’ve found your favorite low-carb swaps, dress them up with all the flavors you love.
Zucchini Noodles with Pesto is a fun and different low carb side dish. Rather than making another salad or steaming more veggies, mix it up with “pasta”!
Make pesto zoodles ahead, and enjoy the fresh basil flavor for days. Layer on grilled meats and additional veggies for a fresh take each day!
If you love to do everything homemade (like I do!), make this Pesto Genovese (Authentic Italian Basil Pesto).
Otherwise, be wary of ingredients when you buy a store bought option. Many store bought pestos contain industrialized seed oils, and use very little or no olive oil at all. The only oil that should be in your pesto is extra virgin olive oil.
Pesto and Zoodles are both healthy gluten free, grain free, and keto options, so are perfect for a wide variety of eating styles and needs!
What You’ll Need
- Zucchini (look for zucchinis with a thick diameter that are straight and don’t curve a lot).
- Olive Oil
- A Spiralizer (or read this on How to Make Zucchini Noodles without a spiralizer!)
- Pesto Genovese (or your favorite jarred pesto sauce)
- Optional Garnishes: Pine Nuts, Cherry Tomatoes, & Parmesan Cheese
- Sea Salt and Pepper, to taste
Ingredients in Homemade Pesto
- Fresh basil
- Extra Virgin Olive Oil
- Pine Nuts
- Parmesan Cheese
- Sea Salt
How to Make Zucchini Noodles with Pesto
Step 1: Use a spiralizer or other technique to make zoodles. Learn how to make zoodles if here if you’ve never done it before! (No equipment needed!)
Step 2: Heat a large skillet over medium high heat, and drizzle with olive oil. Add zoodles, and toss to heat through, 3-4 minutes. Do not overcook zoodles or they will release too much water and become mushy. Lightly season with salt and pepper, if desired.
Step 3: Add the pesto. A couple spoonfuls is enough (about 1/4 cup per zucchini). My favorite is this authentic Pesto Genovese.
Step 4: Serve Pesto Zoodles hot, garnished with additional parmesan cheese, pine nuts, or burst cherry tomatoes, if desired.
FAQ & How to Store
How to Store Zucchini Noodles with Pesto:
I highly recommend storing any zucchini noodles you don’t plan on eating right away raw. You can make this dish with raw or lightly stir-fried noodles, but cooking them releases water. Storing already cooked noodles results in mushy leftovers.
Raw Noodles are great as leftovers and can be stored in the refrigerator for up to 5 days!
Can I Freeze Pesto Zucchini Noodles?
You can definitely freeze pesto. However, I don’t recommend freezing any dishes that are predominantly zucchini, as it releases a lot of water when thawed.
How to Serve Pesto Zoodles
- The pesto zoodles shown are garnished with burst tomatoes, fresh basil leaves, parmesan cheese, and pine nuts. Other delicious options are walnuts and sauteed peppers or onions.
- Topped with grilled chicken thighs or chicken breasts (organic, pastured chicken recommended!)
- With grilled fish, like salmon or halibut
- Topped with these delicious Keto Meatballs
- Add Grilled or Sauteed Vegetables (like peppers, onions, broccoli, cauliflower, mushrooms, and olives!)
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Zucchini Noodles with Pesto
- spiralizer I love this one because it suctions so well to the counter and is easy to use for a wide range of vegetables!
- 2 zucchini spiralized (see how to make zoodles)
- 1 tablespoon olive oil
- 1/4-1/2 cup pesto
- cherry tomatoes sauted until burst, optional
- parmesan cheese to garnish, optional
- pine nuts to garnish, optional
- Use a spiralizer or other technique to make zoodles. Learn how to make zoodles if here if you’ve never done it before!
- Heat a skillet over medium high heat, and drizzle with olive oil. Add zoodles, and toss to heat through, 3-4 minutes. Do not overcook zoodles or they will release too much water and become mushy.
- Add a couple spoonfuls of your favorite pesto. My favorite is this authentic Pesto Genovese.
- Serve Pesto Zoodles hot, garnished with additional parmesan cheese, pine nuts, or burst cherry tomatoes, if desired.
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