Keto Pesto Zucchini Noodles

Name: Keto Pesto Zucchini Noodles
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 c. chopped kale; 1 c. fresh basil leaves; 3 cloves garlic; 2 tsp. nutritional yeast; 1/4 c. extra virgin olive oil; 4 small zucchini, ends trimmed; 3/4 c. Herb-Kale Pesto; 1/4 c. grated or shredded Parmesan cheese

By The Good Housekeeping Test KitchenPublished: Nov 14, 2019

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

Jump to recipe

Kale, which we use for the pesto to top these noodles, is fiber-filled and provides key minerals: calcium, magnesium and some iron. It helps lower cholesterol and reduces your risk of several cancers along with boosting the immune system and detoxing the body. No wonder it's touted as a superfood!

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Ingredients

Herb-Kale Pesto (yields 1 cup)

1 cup
chopped kale
1 cup
fresh basil leaves
3
cloves garlic
2 tsp.
nutritional yeast
1/4 cup
extra virgin olive oil

Pesto Zucchini Noodles

4
small zucchini, ends trimmed
3/4 cup
Herb-Kale Pesto
1/4 cup
grated or shredded Parmesan cheese

Directions

Herb-Kale Pesto
1. Step 1In food processor, pulse kale, basil, garlic and yeast until finely chopped, about 3 min.
2. Step 2With food processor running, drizzle olive oil into pesto until thick paste forms, scraping down sides of bowl at least once. Add a little water if pesto is too thick. Store pesto in airtight container in refrigerator up to 1 week.
Pesto Zucchini Noodles
1. Step 1With spiralizer or peeler, cut zucchini into "noodles" and place in medium bowl. Add pesto and Parmesan and toss to coat before serving.

Nutritional Information (per serving): About 93 calories, 8 g fat, 4 g protein, 2 g carbs, 0 g fiber

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