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!

pesto zucchini noodles

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.

pesto zucchini noodles

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 ๐Ÿ˜‰

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!!! 

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!

pesto zucchini noodles

pesto zucchini noodles

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

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pesto zucchini noodles

Pesto Zucchini Noodles – Cookbook Review


  • Author: Katherine | Love In My Oven
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

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!


Scale

Ingredients

  • 4 medium zucchini (11โ„โ‚„ pounds total), spiralized
  • 3/4 tsp sea salt, divided into 1โ„โ‚„ tsp and 1โ„โ‚‚ 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/โ‚ˆ tsp black pepper
  • 1 tbsp. avocado oil

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 donโ€™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 donโ€™t burn!
  4. Transfer the almonds to a food processor. Pulse a few times until the almonds are broken up into coarse piecesโ€”donโ€™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 โ€” it should be on the salty side, as this will be diluted when you add the zucchini noodles.
  6. In a large sautรฉ 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.

  • Category: Meatless Meals
  • Cuisine: Keto

Keywords: almond basil pesto // pesto zucchini noodles

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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! // almond basil pesto // pesto zucchini noodles

29 Comments

  1. Kelsie | the itsy-bitsy kitchen

    WHAT? This looks amazing! I have to get my hands on a copy of that book, and also on some zucchini because you know I have to try this. It looks so good! Have a great weekend, Katherine!

  2. I miss zucchini season! I live on spirialized zoodles in late summer! Sounds like a great cook book and the roasted almond pesto sounds like a must try!

  3. Absolutely our kind of food, so beautiful ingredients ! Pinned dear, with pleasure ๐Ÿ™‚

  4. Wow Katherine!! Roasted almond pesto sounds amazing and looks so beautiful!! I’m pretty sure we would devour this at my house too!

  5. Katherine, I love everything about these pesto zoodles! I love zoodles and the roasted almond pesto sounds fantastic! Your photos are gorgeous!

  6. Iโ€™m always looking for ways to โ€˜sneakโ€™ more veg into my families food, and we love pesto. I think this is going to have to be tried!

  7. So delicious! My husband and I both love zoodles and coating them in homemade pesto sounds like comfort food at its finest!

  8. This looked SO good on your Instagram story so I’m so happy you posted it on your blog!! I absolutely love the idea of that roasted almond pesto…I bet it gives it so much extra flavor! Plus I totally love zoodles….putting them together sounds ah-maaaazing!!

  9. Wow, what a gorgeous dish and I love your beautiful photos!! Looks so delicious and a great way to get some extra veggies, I will definitely try this soon and pick up the cookbook too!!

  10. I have been dying to make zoodles. Dare I make them as part of our Thanksgiving feast?! I think so!! The pesto sounds amazing!

  11. I have been wanting to make this for couple of weeks before but I have not found the right recipe. After trying this my whole family fell in love. Iโ€™m so glad i made it and i can really rely on siteโ€™s recipes thanks ๐Ÿ™‚

  12. Love the almonds in the pesto! Delish!

  13. Sounds like a great book and fabulous recipe! I haven’t had zucchini noodles in a while so this is a delicious reminder I gotta whip out my spiralizer! That pesto sounds awesome too! I could eat that with a spoon. Perfect for meatless Monday. Happy Monday, my friend ๐Ÿ™‚ XOXO

  14. Katherine! I have to say, pesto is likely the best thing you can put on zoodles! I love t hat you made the pesto with almonds, too, so so delish!

  15. This looks incredible!! I always forget about these zucchini noodles but I think I need to go get some zucchini to make this! Pinning! xo

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