Zucchini noodles with walnut pesto
Walnuts instead of pine nuts, for a third of the price and a deeper flavor — and the noodles are never cooked, only warmed, which is the difference between this and green soup.
Cook it with Keto Tracker AI
See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.
Ingredients
For the whole dish · serves 2
- Zucchini14 oz
- Walnuts1¾ oz
- Parmesan1½ oz
- Basila large handful
- Garlic cloves1
- Olive oil3 tbsp
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+4g net · 105 kcal · 15 min · together 9g net, 559 kcal
Method
6 steps · 20 minutes
- Spiralise or julienne the zucchini, then salt them in a colander for 15 minutes and squeeze them out in a kitchen towel. Skip this and the pesto slides off into a pool of water.
- Toast the walnuts in a dry pan for 2 minutes until they smell nutty.
- Blitz them with the basil, garlic, parmesan and oil to a coarse paste. Stop while it is still textured — a smooth pesto coats but does not cling.
- Warm the noodles in a dry pan for 90 seconds, tossing. They want heating, not cooking; past two minutes they collapse.
- Take the pan off the heat before the pesto goes in. Cooked pesto turns dull khaki and loses the basil entirely.
- Toss, season, and eat straight away.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
All 507 recipes, free in the app.
Every one measured against what you have left today, and logged in one tap.