– 4 Zucchinis – 1 tsp Olive Oil PESTO – ⅓ cup Sunflower Seeds – 2 cups Fresh Basil Leaves – ⅓ cup Olive Oil – 3 Garlic Cloves – ¼ tsp Salt – ¼ cup Parmesan SAUCE – ¼ cup Almond Milk
For this recipe, you need about 4 zucchinis. Wash the zucchini, keep the skin on, and trim ends.
Place the zucchini on your spiralizer. If the length of your zucchini doesn't fit the spiralizer, cut the zucchini in half and spiralize half piece at a time.
Turn the spiralizer to create zucchini noodles. Make sure you center the zucchini onto the spiralizer and that you firmly press the zucchini onto the blade while you turn.
Heat a small frying pan under medium heat. Add the sunflower seeds and toast them for 2 or 3 minutes until fragrant.
Combine Pesto Ingredients
Transfer the toasted seeds into a food processor along with all the rest of the pesto ingredients: basil leaves, olive oil, garlic clove, salt, and grated Parmesan.
Process Pesto Ingredients
Process until it forms a smooth pesto spread, it should not take more than 1 minute.
When the Keto Pesto is ready, set it aside in a bowl while you cooked the Zucchini Noodles.
Cook Zucchini Noodles
Heat the olive oil in a large pan on low-medium heat. Add the zucchini noodles and toss for 2-5 minutes, stirring often with a pasta tong to warm the noodles evenly.
Add Pest to Pan
Stir in the homemade sunflower seed pesto and add the unsweetened almond milk to create a sauce. Cook for 1-2 more minutes.
Serve Zucchini Noodles
Serve the Keto Zucchini Noodles with Sunflower Pesto with extra grated Parmesan.
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 2 Servings
Prep: 15 Minutes Cook: 10 Minutes