Keto Vegan Zucchini Noodles with Walnut Pesto

This Keto Vegan Zucchini Noodles with Walnut Pesto recipe is a delectable fusion of freshness and rich, creamy flavors, perfect for anyone following a ketogenic and plant-based diet. The zucchini noodles offer a low carb alternative to traditional pasta, while the homemade walnut pesto provides a hearty, nutty twist that's both satisfying and nutritious.

Course Dinner

Cuisine Italian-Inspired

Keyword Keto Pasta Alternative, Keto Vegan Recipe, Low Carb Vegan, Walnut Pesto, Zucchini Noodles

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 550kcal

Equipment

Spiralizer
Food processor
Large pan

Ingredients

Zucchini Noodles

2 medium zucchini spiralized, about 500g / 1.1 lbs

Walnut Pesto

1 cup walnuts 100g / 3.5 oz
2 cups fresh basil leaves 40g / 1.4 oz
3 cloves garlic minced
½ cup nutritional yeast for a cheesy flavor, 35g / 1.2 oz
½ cup extra-virgin olive oil 120ml
1 lemon juice of
Salt and pepper to taste

Instructions

Begin by making the walnut pesto. In a food processor, combine the walnuts, basil leaves, minced garlic, and nutritional yeast. Pulse until the ingredients are finely chopped and mixed.
While the food processor is running, slowly pour in the olive oil and continue to process until the mixture reaches a smooth, spreadable consistency. Add the lemon juice, salt, and pepper to the pesto and pulse a few more times to incorporate. Taste and adjust seasoning if necessary.
Next, prepare the zucchini noodles. If you haven’t already, use a spiralizer to turn the zucchini into noodles.
In a large pan, over medium heat, add the zucchini noodles. Cook for about 3-5 minutes, or until the noodles are tender but still al dente. Be careful not to overcook them or they will become mushy.
Once the zucchini noodles are cooked, remove the pan from heat. Add the walnut pesto to the zucchini noodles and gently toss to coat evenly.
Serve the Keto Vegan Zucchini Noodles with Walnut Pesto immediately, garnishing with extra chopped walnuts or a sprinkle of nutritional yeast if desired.

Notes

To store any leftover pesto, keep it in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.

Feel free to customize the pesto by adding other herbs or substituting pine nuts or cashews for walnuts.

If you're not strictly vegan, you might add a sprinkle of parmesan cheese for a more traditional pesto flavor.

Nutrition