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Almond Pesto Zucchini Noodles

A delicious, easy vegetarian meal or side dish, this recipe from The Wholesome Yum Easy Keto Cookbook is sure to be a low carb favorite!

Servings 4 cups
Author Maya Krampf


  • 4 medium zucchini, (1 1/4 pound total) spiralized
  • 3/4 teaspoon sea salt, divided 1/4 and 1/2 teaspoon
  • 1/3 cup raw almonds (1.7 ounces)
  • 2 cups fresh basil, packed (4 ounces)
  • 1/3 cup freshly grated parmesan cheese (1.3 ounces)
  • 2/3 cup extra virgin olive oil
  • 2 cloves garlic, peeled and cut into a few pieces
  • 1/8 teaspoon black pepper
  • 1 tablespoon avocado oil


  1. In a colander set in the sink, toss zucchini noodles with 1/4 teaspoon sea salt. Let sit for 30 minutes to drain. Then squeeze to release more water. You don't have to get every last drop out, just most of it. Pat dry.

  2. Preheat oven to 400 degrees

  3. Arrange almonds in a single layer on a baking sheet. Toast in oven for 6-8 minutes, until golden and fragrant. Watch them carefully so they don't burn.

  4. Transfer almonds to a food processor. Pulse a few times until the almonds are broken up into course pieces -don't overmix.

  5. Add the basil, Parmesan, olive oil, garlic, pepper and remaining 1/2 teaspoon salt. Pulse off and on, scraping sides occasionally, until you get a pesto consistency. Adjust sea salt and pepper to taste- it should be a little on the salty side, as this will be diluted when you add the zucchini noodles.

  6. In a large sauté pan, heat the avocado oil over medium-high heat. Add the zucchini noodles and stir-fry for 3-4 minutes, until al dente.

  7. Add the pesto and toss to coat. Cook for one more minute until hot. Serve immediately.