Keto Mediterranean Zucchini Noodles with Avocado Pesto

This innovative dish fuses fresh Mediterranean flavors with a creamy, herbaceous avocado pesto, all while keeping it keto-friendly. The spiralized zucchini noodles provide a satisfying base, while the rich and vibrant pesto adds a delightful creaminess and depth of flavor. With fresh cherry tomatoes and a sprinkle of feta cheese, this dish is not only visually appealing but also packed with nutrients, making it an ideal low-carb meal.

Ingredients:

• 4 medium zucchini
• 1 ripe avocado
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 1 tablespoon pine nuts (optional for garnish)

Instructions:

1. Spiralize the zucchini using a spiralizer to create zucchini noodles. Set aside.
2. In a food processor, combine the avocado, basil leaves, Parmesan cheese, lemon juice, minced garlic, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.
3. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until just softened, stirring frequently.
4. Remove the skillet from heat and add the avocado pesto, tossing to coat the noodles evenly.
5. Serve the zucchini noodles in bowls, topped with halved cherry tomatoes, crumbled feta cheese, and pine nuts if desired. Enjoy immediately.