Zucchini Noodles with Almond-Basil Sauce
Nutritional Information
17 mins
2 servings
Be the first to rate this!
12g Carbs
4g Sugar
Spiralized zucchini tossed with a raw almond and basil sauce (no oils) for a light, crunchy Italian-inspired keto dinner.
This recipe is originally for 2 servings. How many are you cooking for today?
Ingredients
- 14 1/8 ozs zucchini (about 3 medium), spiralized
- 2 1/8 ozs raw almonds
- 1 1/8 ozs fresh basil leaves
- 1 piece small lemon (juice)
- 1 clove garlic
- 6 pieces cherry tomatoes, optional, halved
- 1 pinch sea salt
Instructions
1
Pulse almonds, basil, garlic and lemon juice in a mortar or food mill until coarse — add a tablespoon of cold water if needed to bring together into a loose sauce (no oils).
2
Toss zucchini noodles with almond-basil sauce and cherry tomatoes. Serve raw or briefly warm for 1–2 minutes in a dry skillet.
3
Season to taste and serve immediately.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!