Eco-Avocado Pesto Zoodles

About

Keto lunch recipes shouldn't be time-consuming and difficult, especially when they usually fall within work hours. This refreshing pesto avocado zoodle dish is big on flavor and only takes 15 minutes to prepare. It also requires no cooking, which makes it perfect for hot summer days.

This recipe is perfect if you are following an eco-Keto diet plan. By using 100% plant-based ingredients, this Keto lunch is good for you and the environment. The zucchini provides fiber and plenty of water to keep you full and hydrated. Avocado and olive oil are excellent sources of healthy fats that give richness and keep you satiated. The rest of the ingredients help elevate the flavors of this meal while still providing nutrition.

What if you are not following an Eco-Keto diet?

We understand how you might not be entirely sold on ditching animal products, but we encourage you to try this recipe for its potential health and environmental benefits. You can start slow by incorporating a few of these Eco-Keto recipes into your week. We suggest you start with meatless Mondays. But if you still want to try this recipe differently, you can use it as a base, then add other ingredients such as grilled chicken or steak.

Do you need a spiralizer?

Don't sweat it! Easy Keto recipes are meant to be versatile and accessible to everyone. You can use a vegetable peeler to get ribbon-shaped zucchini, or you can thinly slice your zucchini into noodles using a knife. You can even finely dice the zucchini and eat this meal using a spoon.

Can you use another vegetable other than zucchini?

Zucchini is the best option for this recipe if you are strict with your carb count. Otherwise, you can use other low carb options such as spaghetti squash or spiralized eggplant.

Ingredients

300 g zucchini, cooked from fresh
½ each avocado
2 tablespoon basil
2 teaspoon lemon juice
1 clove garlic
2 tablespoon water
¼ cup olive oil
¼ cup walnuts
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

With your hands over a bowl, place the zucchini inside a spiralizer; Twist to peel into zoodles. Place the bowl in the fridge to maintain the freshness of the zucchini.
Add the avocado, basil leaves, lemon juice, garlic clove, water, and walnuts to a blender's pitcher. Drizzle in ¼ cup of olive oil, and season with salt and pepper. Blend on high to get a smooth and thick sauce.
Take the zucchini bowl out of the fridge, and add the pesto avocado sauce. Toss to coat. Taste and adjust the seasoning if needed.
Divide the saucy zoodles into two bowls. Garnish with red pepper flakes and fresh basil leaves. This dish is best served immediately after preparation.