Low Carb Classic Basil Pesto Pasta
Light, flavorful, and irresistibly fresh, this Low Carb Classic Basil Pesto Pasta is a zesty twist on the beloved Italian dish, perfect for those seeking a healthy, keto-friendly alternative. Instead of traditional pasta, this recipe features tender zucchini noodles—or "zoodles"—tossed in a vibrant homemade pesto made from fresh basil, toasted pine nuts, savory Parmesan, and a splash of lemon juice for a citrusy kick. Ready in just 20 minutes, this quick and easy dish combines the essence of summer herbs with a low-carb lifestyle, making it a crowd-pleaser for weeknight dinners or meal prep. Serve it as a light main dish or a colorful side, and garnish with extra Parmesan for an irresistible finishing touch.
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Ingredients
- 2 large Zucchini
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 0.5 cup Parmesan cheese, grated
- 2 large Garlic cloves
- 0.5 cup Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Directions
Step 1
Wash the zucchini thoroughly and trim the ends. Using a spiralizer, create zucchini noodles, also known as 'zoodles'. If you don't have a spiralizer, slice the zucchini into thin strips using a julienne peeler or a sharp knife.
Step 2
Blanch the zucchini noodles in boiling water for about 2 minutes until they are just tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain the zoodles and set aside.
Step 3
In a dry skillet over medium heat, lightly toast the pine nuts for about 2-3 minutes until they are golden brown and fragrant. Be sure to stir frequently to prevent burning. Remove from heat and let them cool.
Step 4
In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, garlic cloves, salt, and pepper. Pulse the ingredients until they are coarsely combined.
Step 5
While the food processor is running, gradually add the olive oil in a steady stream. Process until the mixture becomes smooth and emulsified.
Step 6
Add the lemon juice and pulse again to combine. Taste the pesto and adjust salt and pepper if needed.
Step 7
In a large bowl, combine the blanched zucchini noodles with the pesto. Toss gently until the noodles are evenly coated with the pesto sauce.
Step 8
Serve immediately, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
| Serving size | (756.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1557.7 |
| Total Fat 148.8g | 0% |
| Saturated Fat 26.0g | 0% |
| Polyunsaturated Fat 11.9g | |
| Cholesterol 40mg | 0% |
| Sodium 6618.1mg | 0% |
| Total Carbohydrate 48.3g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 36.3g | |
| Protein 27.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 595.0mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1485.2mg | 0% |
Source of Calories