Raw spiralized zucchini, halved cherry tomatoes and a basil pesto made with pine nuts, Parmesan, garlic and lemon. That is the whole salad. Nothing is cooked, so it takes 10 minutes from start to finish and makes 4 servings.
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The pesto is the only step that needs attention. Everything else is spiralizing, halving and tossing. The zucchini stands in for pasta, which keeps the carbs low: a serving has 5g.
What Goes in the Salad
The full amounts are in the recipe card at the bottom. Here is what each ingredient does.
- Zucchini (2 medium): the noodle base. Crisp, fresh zucchini gives the best texture once it is spiralized.
- Cherry tomatoes (1 cup): they add sweetness and color against the green pesto. Ripe ones taste noticeably better here.
- Fresh basil (1/2 cup): the main flavor of the pesto, so use fresh leaves.
- Parmesan (1/4 cup): adds salt and body to the sauce.
- Pine nuts (1/4 cup): they give the pesto its richness. Walnuts are the cheaper swap.
- Olive oil (1/2 cup): binds the pesto and carries the other flavors.
- Garlic (2 cloves) and lemon juice (1 tablespoon): the garlic gives it bite, and the lemon cuts through the oil.
Making the Pesto
Put the basil, Parmesan, pine nuts, garlic and lemon juice in a food processor and pulse until finely chopped. With the machine running, drizzle in the olive oil slowly until the pesto turns smooth and well combined. Season with salt and pepper.
You control the texture with the oil. Use less for a thicker pesto, or add a little more for a lighter sauce. Pine nuts are the traditional choice, but walnuts, almonds or pecans also work, and each one changes the flavor a little.
Spiralizing and Tossing
If you have a spiralizer, twist the zucchini into noodles. If you do not, a vegetable peeler makes thin ribbons instead. Halve the cherry tomatoes and set everything aside. Toss the zoodles and tomatoes in a large bowl, pour over the pesto and mix gently until every strand is coated.
You can eat it right away, or chill it for 15 to 30 minutes first so the flavors come together. Extra Parmesan or a few pine nuts on top add some crunch.
Ways to Change It
- More protein: mix in grilled chicken or shrimp. Either one makes the salad more filling.
- Different vegetable: use spiralized cucumber or yellow squash in place of the zucchini for a different crunch.
- More vegetables: bell peppers, spinach or arugula all work alongside the tomatoes.
- Different nuts: walnuts, almonds or pecans can replace the pine nuts in the pesto.
What to Serve With It
A side salad of mixed greens and cucumber with a light vinaigrette goes well next to it, and the crisp greens contrast with the soft zoodles. For something heartier, serve it with cauliflower rice or roasted vegetables. Sparkling water with lemon or herbal iced tea keeps the drinks low in carbs.
Nutrition per Serving
One serving has about 250 calories, 24g of fat (3g saturated), 5g of carbohydrates, 2g of fiber, 3g of sugar, 6g of protein and 200mg of sodium.
FAQ
Can I make the pesto ahead of time?
Yes. You can make it a day or two in advance and keep it in an airtight container in the refrigerator. A thin layer of olive oil on top helps prevent browning.
How should leftovers be stored?
Keep them in an airtight container in the fridge, with the pesto separate from the zoodles until you serve. This keeps the zucchini from going soggy.
Is it good for meal prep?
Yes. A batch stays fresh in the fridge for a few days if you keep the pesto apart until serving.
Can I use store-bought pesto?
Yes. Check the label to make sure it is low in carbs and has no added sugar. It saves time when you are short on it.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Pesto Zoodle Salad: Discover a Fresh Twist Today!
Ingredients
Instructions
In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, minced garlic, and lemon juice. Pulse until finely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste.
In a large mixing bowl, combine the spiralized zucchini and halved cherry tomatoes.
Pour the pesto over the zoodles and tomatoes, tossing gently to coat everything evenly.
Serve immediately or chill in the refrigerator for 15-30 minutes to enhance the flavors.
Notes
For added protein, consider mixing in grilled chicken or shrimp.
You can also substitute the zucchini with other low-carb vegetables like cucumber or yellow squash for variety.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 250 calories |
| Sugar Content | 3g |
| Sodium Content | 200mg |
| Fat Content | 24g |
| Saturated Fat Content | 3g |
| Unsaturated Fat Content | 21g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 5g |
| Fiber Content | 2g |
| Protein Content | 6g |
| Cholesterol Content | 10mg |