Zucchini Noodles with Almond-Basil Paste
Nutritional Information
A light, no-heat keto lunch: spiralized zucchini tossed with a rustic almond-basil paste made from whole almonds and fresh basil (no oils or cheese).
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 mediums zucchini, spiralized (zoodles)
- 1 cup raw almonds
- 1 cup fresh basil leaves, packed
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt
Lightly pulse raw almonds in a mortar & pestle or food-safe hand blender until a coarse paste forms (keep texture chunky).
Stir chopped basil, crushed garlic, and lemon juice into the almond paste. Season with a pinch of salt. Do not add oil — the paste will be nut-rich and cohesive.
Toss zucchini noodles with the almond-basil paste until evenly coated. Serve immediately or let sit 10 minutes to soften noodles slightly.
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