Sautéed Zucchini Noodles with Almond Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy basil pesto tossed with spiralized zucchini noodles and toasted pine nuts, creating a light yet satisfying meal. This mediterranean-inspired keto ready in about 24 minutes blends medium zucchini, packed fresh basil, almonds into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (15 ratings) Prep: 20 min Cook: 4 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Spiralize zucchini into noodles using a julienne peeler; set aside in a colander to drain excess moisture for 10 minutes.
  2. Step 2: In a food processor, combine 1 cup packed basil, 1/2 cup almonds, 1/4 cup grated parmesan, 2 minced garlic cloves, and 1/4 cup olive oil. Blend until smooth, scraping down sides, then stir in 1 tbsp lemon juice and 1/4 tsp salt.
  3. Step 3: Heat a large skillet over medium heat; add drained zucchini noodles and 2 tbsp of the pesto. Sauté for 3-4 minutes until noodles are tender but still firm, stirring frequently to prevent sticking.

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Frequently asked questions

How long does Sautéed Zucchini Noodles with Almond Pesto take to make?

Total time is about 24 minutes (20 min prep + 4 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Zucchini Noodles with Almond Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Zucchini Noodles with Almond Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Zucchini Noodles with Almond Pesto for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Zucchini Noodles with Almond Pesto?

Mediterranean keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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