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prep time
20 min
cook time
2 min
ready time
22 min
Low Carb Avocado Pesto Noodles
Pesto is so delicious. The basil gives it such a fresh flavor and the nuts make it nutty and the parm gives it a nice bite. I love blending this with avocado because it makes for the creamiest pesto ever! Barely cook the zucchini so they stay crisp, but not raw. I used almonds in the recipe instead of traditional pine nuts which are higher in carbs.
Net Carbs
6.3 g
Fiber
5.6 g
Total Carbs
11.9 g
Protein
10.7 g
Fats
42.1 g
450 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Zucchini Noodles
6 cup, sliced
Kosher Salt
¾ teaspoon
Avocado
1 avocado, California
Almonds
⅓ cup, whole, blanched
Basil
1 cup
Olive Oil
¼ cup
Lemon Juice
1-½ tablespoon
Olive Oil
¼ cup
Parmesan Cheese
½ cup, grated
Recipe Steps
steps 5
22 min
Step 1
Cut zucchini with a spiralizer to make fine noodles. Place noodles on a paper towel lined baking sheet, sprinkle with ½ teaspoon kosher salt. This will help the water in the noodle to release. Place more paper towels on top and another baking sheet. Weigh the baking sheet down with a pan to squeeze water out of noodles.Step 2
In a food processor, combine peeled and cored avocado, almonds, fresh basil, olive oil, lemon juice and 3/4 cup grated parm.Step 3
Pulse until creamy and combined well.Step 4
Heat a large saute pan over medium-high heat. Add oil until shimmering and saute noodles very briefly until they are no longer raw but still crunchy.Step 5
In a large bowl toss the pesto with the noodles until combined. Top with extra grated parm cheese and serve!
Comments
StellarAvocado919433 2 years ago
However- I didn’t taste it as is- I modified it: I substituted yellow squash for zucchini. Substituted almonds and 1/4 cup oil for store bought (shoprite) Christophe Ranch Pesto (I had in fridge), and added two tablespoons capers. (Reduced salt to about 1/2 teaspoon. I also omitted guacamole this time to reduce calories.) And just fabulous! Amazing!
RemarkableCauliflower840066 3 years ago
I add extra in this recipe green chilli & I am high Cholesterol so I change almond into walnuts 😍😍😍😍
SpectacularAvocado643538 3 years ago
most disgusting thing i've had in my life
RousingAvocado997956 3 years ago
Gross couldn’t eat it
FabulousMacadamia463488 4 years ago
Made it today for the first time. Substituted basil with cilantro. Heaven. Next time I'll add red onions. 👏🏼👏🏼👏🏼
UpbeatArugula831602 3 years ago
Red onions are pretty high in carbs. Surprised me when I looked it up because I love red onions!
MirthfulKetone913270 4 years ago
Made this for the first time. Added a bit more lemon juice which enhanced the flavor. Very tasty.
IneffableAvocado172270 4 years ago
Delicious! But please clarify the cheese. Ingredients call for 1/2 cup parm but recipe says 3/4 cup. Which is it?
StupendousRadish341958 4 years ago
Half a cup in the recipe 1/4 sprinkled on top before serving
RemarkableCauliflower353586 4 years ago
So good ate this for 3 days in a row.
GorgeousMacadamia151209 4 years ago
Made it based around this idea, I had left over guacamole, so fried up zucchini thro in some left over chicken, bit of cream let it simmer away. Then when ready last in put the guac in, have to say was delish. So satisfying. I added dried basal as well when I was cooking. Had no nuts either, still so good,
KetoMumma837935 4 years ago
REVOLTING!!!
TexturedHades 4 years ago
First time user of app; I don't know if it's because I didn't have a food processor or what but I had to add extra oil and water to my pesto
AmazingRadish676142 4 years ago
N
Rkbush27 4 years ago
Looks wonderful! This is one my wife and I will eat raw! Thank you!
Mjo 4 years ago
Second time I tried it, still Not a fan.
Juleslau 4 years ago
I make this last night after reading so many comments. It was my 1st time trying to make spiral zoodles . I like the creaminess and texture of avocado. I may act some chicken with it next time as it was a bit creamy for my liking .
Mjo 4 years ago
Hmmm I wasn’t a fan. I’ll try it one more time. It tasted to grassy for me.
Keiro 4 years ago
Didn't have a lot of fresh basil and only 1 small ripe avocado (waiting for the others to get over ripe) so scaled it down a little (2 servings). It was delicious! This from someone who doesn't really rave over avocado. Now on my list of regulars, be great as a dip for celery.
Mary 4 years ago
Delicious - next time I’ll use fewer nuts or maybe pine nuts. Also don’t try to keep the pesto for leftovers - it oxidizes and turns brown like guac does :)
Dee1rob1 4 years ago
To keep it from oxidizing, put it in a container and smooth out the top. Then put saran wrap over it and push it down so it’s against the pesto.
Anonymous 4 years ago
Tried and loved👌👌👌
Anonymous 4 years ago
Delicious Had pesto from the shop but added protein cheese and mashed the avocado wow that was really tasty
Annabelle 4 years ago
Loved this recipe!!! So creamy and delicious! I made the recipe for two people and found that there is more than enough pesto to make the zucchini noodles really creamy. Hands down on using fresh noodles versus frozen. Fresh zucchini is way better than the frozen that I buy at Costco. Will make some again very soon!
seasund_20022972 4 years ago
Didn’t have nuts so used pepitas, a little avocado oil and lemon juice. Served over miracle fettuccine, amazing!
judyann811 4 years ago
Really yummy. I didnt have any olive oil so used ghee instead.
Farrahorac 4 years ago
I’m allergic to avacado so I made this without the nuts and avocado and sub store bought pesto, but it was delish, I’ll try it with nuts next time.