Almond Pesto Zucchini Noodles

Almond Pesto Zucchini Noodles

Almond Pesto Zucchini Noodles

Almond Pesto Zucchini Noodles


  • 4 medium zucchini, spiralized
  • 1/3 cup raw almonds
  • 2 packed cups (approx. 4 ounces) fresh basil
  • 1/3 cup grated Parmesan cheese (or 1/2 cup shredded)
  • 2/3 cup extra virgin olive oil
  • 2 cloves garlic, cut into several pieces
  • 1/2 teaspoon sea salt
  • 1/₈ teaspoon black pepper
  • 1 tablespoon avocado oil


  1. Let spiralized zucchini sit in a colander to drain for 30 minutes and then pat dry. Set aside.
  2. Meanwhile, preheat oven to 400 degrees F.
  3. Spread almonds out on a baking sheet and bake for 6-8 minutes until fragrant. Be careful not to burn them!
  4. Add almonds to a food processor and pulse a few times to get them broken into chunks.
  5. Add basil, Parmesan cheese, olive oil, garlic, salt and pepper into food processor. Blend.
  6. Adust salt and pepper if needed. Set aside.
  7. In a large saute pan, heat avocado oil over medium-high heat.
  8. Add zucchini noodles and stir fry for 3-4 minutes.
  9. Add pesto and toss. Stir fry for an additional minute until well blended and hot.
  10. Serve immediately!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 470Total Fat: 47gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 7mgSodium: 420mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 4gProtein: 7g

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