Vegan Keto Zucchini Noodles with Walnut Pesto

This delightful vegan keto dish combines the fresh, light taste of zucchini noodles with a rich and nutty homemade walnut pesto. It's a perfect meal for those following a ketogenic lifestyle who don't want to compromise on flavor while maintaining their plant-based diet.

Course Dinner, Lunch

Cuisine Keto, Vegan

Keyword Gluten-Free, Low-Carb, Plant-based, Vegan Keto, Walnut Pesto, Zucchini Noodles

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 580kcal

Equipment

Spiralizer
Food processor
Skillet
Measuring cups and spoons
Cutting board
Kitchen knife
Paper towels

Ingredients

Zucchini Noodles

2 medium zucchini spiralized, approx. 1 lb or 450g
1 tbsp olive oil

Walnut Pesto

1 cup raw walnuts
2 cups fresh basil leaves
3 garlic cloves minced
½ cup olive oil
¼ cup nutritional yeast
1 lemon juiced, about 2 tablespoons or 30 ml

Instructions

Begin by preparing the walnut pesto. In a food processor, combine the raw walnuts, fresh basil leaves, minced garlic, nutritional yeast, and lemon juice. Pulse until the ingredients are roughly chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and emulsified. Season the pesto with salt and pepper to taste. Set aside.
Next, take the spiralized zucchini noodles and pat them dry with paper towels to remove excess moisture. This step ensures that your noodles won't become soggy when cooked.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the zucchini noodles and sauté for 2-3 minutes, just until they're tender. Season with salt and pepper.
Remove the skillet from the heat. Toss the zucchini noodles with the walnut pesto until they are evenly coated. Serve immediately, garnishing with additional nutritional yeast or fresh basil if desired.

Notes

If you don't have a spiralizer, a vegetable peeler can be used to create thin strips of zucchini that resemble noodles.

To store leftover pesto, place it in an airtight container and refrigerate for up to a week. It can also be frozen for future use.

Adjust the thickness of the pesto by adding more olive oil for a thinner consistency or more walnuts for a thicker texture.

The nutritional information is an estimate and may vary depending on the exact size of the zucchini and other factors. Always consult a nutrition calculator with your specific ingredients to get the most accurate data.

Nutrition