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Keto Pesto Zoodles with Egg Recipe

A quick, easy, and delicious keto-friendly meal featuring fresh zucchini noodles, homemade pesto, and a perfectly cooked egg. This low-carb recipe is packed with flavor, great for anyone on a keto diet, and ready in under 30 minutes!

Ingredients

Scale

For the Zoodles:

  • 2 medium zucchinis
  • 1 tablespoon olive oil
  • Salt and pepper (to taste)

For the Pesto:

  • 1 cup fresh basil leaves (packed)
  • ¼ cup grated Parmesan cheese
  • ¼ cup pine nuts or walnuts
  • 1 clove garlic
  • ⅓ cup olive oil
  • A squeeze of lemon juice
  • Salt (to taste)

For the Egg:

  • 2 large eggs
  • 1 tablespoon vinegar (for poaching, optional)
  • Salt and pepper

Optional Toppings:

  • Crushed red pepper flakes
  • Extra Parmesan cheese
  • A drizzle of extra virgin olive oil

Instructions

  • Prepare the Zoodles:
    • Wash and spiralize the zucchinis.
    • Place the zoodles in a colander, sprinkle with salt, and let sit for 10-15 minutes to remove excess water. Pat dry.
  • Make the Pesto:
    • In a food processor, combine basil, Parmesan, nuts, garlic, and a pinch of salt.
    • Pulse a few times, then slowly drizzle in the olive oil until smooth. Add lemon juice and adjust seasoning.
  • Cook the Zoodles:
    • Heat olive oil in a skillet over medium heat.
    • Add the zoodles and cook for 2-3 minutes until slightly tender but not mushy. Season lightly with salt and pepper.
  • Cook the Egg:
    • For a poached egg: Simmer water with vinegar, crack the egg into a bowl, and gently slide it into the water. Cook for 3-4 minutes, then remove with a slotted spoon.
    • For a fried egg: Heat oil or butter in a skillet and cook the egg until the whites are set and the yolk is runny.
  • Assemble the Dish:
    • Toss the cooked zoodles with pesto until evenly coated.
    • Plate the zoodles and place the cooked egg on top.
    • Garnish with extra Parmesan, red pepper flakes, and a drizzle of olive oil, if desired.

Notes

  • Toast the nuts before blending to enhance the flavor of the pesto.
  • Avoid overcooking the zoodles to keep them from getting soggy.
  • You can swap pine nuts for walnuts or almonds if needed.
  • Make extra pesto and store it in the fridge for up to a week.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition