Creamy Zucchini Noodles with Bacon and Avocado Pesto – Keto Lunch Recipe

Allergens

Nuts (Pine Nuts)

Ingredients

• 4 large zucchinis
• 8 slices of bacon
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1/4 cup olive oil
• Cherry tomatoes, for garnish

Instructions

1. Wash the zucchinis and trim off the ends. Using a spiralizer, create zucchini noodles from the zucchinis. Set aside.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from skillet and let cool. Once cooled, crumble and set aside. Reserve 2 tablespoons of bacon fat in the skillet.
3. In a food processor, combine avocado, basil leaves, toasted pine nuts, garlic, Parmesan cheese, lemon juice, salt, and pepper. Process until smooth. While processing, slowly drizzle in olive oil until well combined. Set aside.
4. Heat the reserved bacon fat in the skillet over medium heat. Add zucchini noodles and cook for 3 4 minutes or until tender but still slightly firm. Season with salt and pepper.
5. Toss the cooked zucchini noodles with the avocado pesto until well coated. Top with crumbled bacon and garnish with cherry tomatoes. Serve immediately.

Chef’s Insight

Using a spiralizer creates visually stunning zucchini noodles that mimic traditional pasta. The blend of flavors from the avocado pesto complements the smoky taste of the bacon, making this dish a winner for Keto enthusiasts.

Notes

This recipe is perfect for those following a ketogenic or low-carb diet.