Zucchini 'Pasta' with Almond-Basil Pesto
Nutritional Information
Spiralized zucchini tossed with a no-oil almond and basil pesto (almonds and herbs blended with lemon) for a light, crunchy, keto-friendly pasta alternative using only whole foods.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 mediums zucchini, spiralized
- 1 cup raw almonds
- 1 cup fresh basil leaves
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- 1 tablespoon water (to loosen pesto as needed)
- To taste sea salt and black pepper
Pulse almonds in a small food processor or mortar and pestle until coarsely ground. Add basil and garlic and continue to pulse until a coarse paste forms.
Add lemon juice and 1 tablespoon water to adjust texture — the goal is a spreadable pesto without added oils. Season with salt and pepper.
Toss zucchini noodles with the almond-basil pesto until evenly coated. Serve chilled or briefly warm the noodles in a skillet 1–2 minutes to soften (no oil).
Garnish with a few whole basil leaves and a sprinkle of crushed almonds.
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