This keto vegan zucchini noodles with avocado pesto offers a creamy, fresh, and nutrient-packed alternative to traditional pasta. It’s perfect for a quick, flavorful low-carb meal that’s both dairy-free and vegan.
Ingredients:
- 3 medium zucchinis, spiralized into noodles
- 1 ripe avocado
- 1 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons pine nuts or walnuts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: cherry tomatoes for garnish
Instructions:
- In a food processor, combine avocado, basil, garlic, nuts, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Toss zucchini noodles with the avocado pesto until well coated.
- Serve immediately, garnished with cherry tomatoes if desired.
Health Benefits:
- Zucchini is low in calories and carbs but high in vitamin C and antioxidants.
- Avocado provides healthy fats and fiber, supporting heart health.
- Basil offers anti-inflammatory and antibacterial benefits.
Tips:
- For firmer noodles, lightly sauté zucchini for 1-2 minutes.
- Swap pine nuts with walnuts or almonds for different flavors.
- Enjoy fresh; zucchini noodles tend to release water over time.
Nutritional Information (Per Serving):
- Calories: 220
- Fat: 18g
- Net Carbs: 5g
- Protein: 4g
Useful Links:
Free Keto Vegan Recipes Cookbook
Discover more delicious low-carb vegan recipes in our free cookbook!
📘 Download Your Keto Vegan Recipes Book
AI Image Prompt (for leonardo.ai):
Recipes remaining after this one: 1