Pesto Zucchini Noodles – Cookbook Review

These pesto zucchini noodles are a healthy and delicious way to get your greens! An easy to make almond basil pesto is the perfect coating for these zoodles!

This recipe is from the new cookbook, The Wholesome Yum Easy Keto Cookbook. I recieved a copy of this book for free, but I was not otherwise compensated. All opinions expressed are my own!

This post may contain affiliate links which earn me a small commission, at no extra cost to you.

So, if you guys follow along on Insta you would have seen the cranberry orange (keto) scones I made last weekend! They were SO good! I was pleasantly surprised at how well they held up since they were made with almond flour. Soft, dense and perfectly sweetened, they were terrific. The whole family devoured them in about 29 seconds.

That recipe, along with this one, is from the new ‘The Wholesome Yum Easy Keto Cookbook‘ from my friend Maya Krampf, over at Wholesome Yum! When I received a copy of this book in the mail, I seriously wanted to try every recipe in there! 

I knew the scones would be at the top of my list, because I was SO curious about a scone using almond flour. Next to try were these pesto zucchini noodles. I eat a lot of zoodles, especially during late summer, and I immediately loved the idea of combining them with pesto!

Plus, the pesto. It’s made with roasted almonds! So much flavour going on.

How do you make homemade zucchini noodles?

The first thing you need for zucchini noodles, “zoodles”, is a spiralizer! Any spiralizer will do. A handheld one, or one that goes on your counter, like this one that I use.

You can also use a mandolin, or a julienne peeler. The zoodles will be straight vs curly, but they taste just the same! 

After making your zoodles, it’s wise to place it in a strainer with a bit of salt for at least 30 minutes, just to let the moisture leak out a bit before cooking them up. This will help reduce any potential sogginess! 

Are zoodles healthy?

YES they are!! Can I get a woop woop!? I mean, if you slather them in oil they’re going to be a little less healthy, but for the most part, they’re great. You’re EATING VEEGTABLES! Zucchini contains many great vitamins and minerals – plus it’s great for your constitution 😉

Enough about that.

While the zoodles are resting, move on to your pesto!

How do you make the almond basil pesto?

To make the pesto, start by roasting almonds. You only want to roast them for 6-7 minutes, keeping a close eye on them so they don’t burn. After roasting the almonds, throw them into the food processor, pulsing them just a few times to break them up. After the almonds are broken up, add into the food processor the basil, parmesan cheese, olive oil, garlic, pepper and salt. Blend it up just until you get that perfect pesto consistency! 

Once you’ve got the pesto done, you can move on to the actual zoodles! They cook up REALLY quickly, so be ready to enjoy them immediately after! Start with heating up a bit of oil in the pan, then add the zucchini noodles. It may seem like a lot at first, but they shrink down quite a bit once they’re cooked up.

After cooking the zoodles for 3-4 minutes, add in the pesto sauce and stir it all around. Immediately remove the pan from heat, and toss in some additional parmesan. I added a pinch of chili flakes to the dish for some heat. 

I’m being completely honest when I say we DEVOURED these pesto zucchini noodles!!! 

I’m so looking forward to getting my hands on more zucchini so I can make these again. You could totally eat these as a main, like we did, but try them as a side too! 

These zoodles are so flavourful, and the texture is perfect. The best part is, you can eat an entire bowlful and feel good knowing that your belly is FULL of vegetables! 

Since I’m 2 for 2 with Maya’s new recipes, I’m thinking it’s time to move on to recipe 3! What’s it going to be?! So many delicious options. Get your hands on a copy of The Wholesome Yum Easy Keto Cookbook now!

Zucchini is SUCH a versatile vegetable! Here’s a few other zucchini ideas for ya!

• orange zucchini bread
• zucchini pizza
• healthier zucchini brownies

Pesto Zucchini Noodles – Cookbook Review

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

These pesto zucchini noodles are a healthy and delicious way to get your greens! An easy to make almond basil pesto is the perfect coating for these zoodles!

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Ingredients

Scale 1x2x3x

• 4 medium zucchini (11⁄₄ pounds total), spiralized
• 3/4 tsp sea salt, divided into 1⁄₄ tsp and 1⁄₂ tsp
• 1/3 cup raw almonds
• 2 packed cups (~4 ounces) fresh basil
• 1/3 cup grated Parmesan cheese
• 2/3 cup extra virgin olive oil
• 2 cloves garlic, cut into a few pieces
• 1/₈ tsp black pepper
• 1 tbsp. avocado oil

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Instructions

1. In a colander set in the sink, toss the zucchini noodles with 1/4 tsp of the 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. Meanwhile, preheat the oven to 400 F.
3. Arrange the almonds in a single layer on a baking sheet. Toast in the oven for 6 to 8 minutes, until golden and fragrant. Watch them carefully so they don’t burn!
4. Transfer the almonds to a food processor. Pulse a few times until the almonds are broken up into coarse pieces—don’t overmix.
5. Add the basil, Parmesan, olive oil, garlic, pepper, and remaining 1/2 tsp sea salt. Pulse on and off, scraping the sides occasionally, until you get a pesto-like consistency. Adjust sea salt and black pepper to taste — it should be 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 to 4 minutes, until al dente.
7. Add the pesto and toss to coat. Stir-fry for just 1 more minute until hot. Serve immediately.

Notes

*This recipe is from The Wholesome Yum, Easy Keto Cookbook.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Meatless Meals
• Cuisine: Keto

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