italianketozucchinipestovegetarianno-cookquick

Insalata di Zucchine al Pesto

Name: Insalata di Zucchine al Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 400 g zucchini, spiralized into noodles; 120 g cherry tomatoes, halved; 20 g pine nuts; 30 g Parmesan, shaved or finely grated; 60 g basil pesto; 15 ml lemon juice; 10 ml extra-virgin olive oil; 2 g fine salt; 1 g black pepper

Fresh zucchini noodles are tossed in a bright basil pesto dressing, then finished with sweet cherry tomatoes, toasted pine nuts, and salty Parmesan. The result is a crisp, light, and satisfying keto-friendly salad with the flavor profile of a bowl of pesto pasta.

15 min

2 servings

326 kcal

Italian

Ingredients

Zucchini salad

400 gzucchini, spiralized into noodles
120 gcherry tomatoes, halved
20 gpine nuts
30 gParmesan, shaved or finely grated

Pesto dressing

60 gbasil pesto
15 mllemon juice
10 mlextra-virgin olive oil
2 gfine salt
1 gblack pepper

Instructions

1
Spiralize the zucchini into noodles if not already prepared. Halve the cherry tomatoes, shave or grate the Parmesan, and measure the remaining ingredients. Put the zucchini noodles in a large mixing bowl.
2
Toast the pine nuts in a dry small pan over medium heat for 2-3 minutes, shaking often, until lightly golden and fragrant. Remove them immediately to a plate so they do not burn.
3
In a small bowl, stir together the basil pesto, lemon juice, olive oil, salt, and black pepper until loosened into a spoonable dressing. The lemon brightens the pesto and helps coat the zucchini evenly.
4
Add the cherry tomatoes to the zucchini noodles and spoon over the pesto dressing. Toss gently for 30-60 seconds until everything is evenly coated. Avoid over-mixing, which can make the zucchini release too much water.
5
Divide the salad between 2 plates or bowls. Finish with the toasted pine nuts and Parmesan, then serve immediately while the zucchini is still crisp and fresh.

Nutrition per serving

326 kcal

Calories

11g

Protein

10g

Carbs

28g

Fat

Fiber

Notes

•For the best texture, serve immediately after dressing; zucchini noodles soften and water out if left too long.
•If your pesto is very thick, add 1-2 teaspoons of water to loosen it instead of extra oil.
•You can pat the spiralized zucchini dry with paper towel before dressing for a less watery salad.
•To keep it strictly keto-friendly, use a pesto with no added sugar and keep the tomatoes to the stated amount.

Background

This salad is a modern Italian-inspired adaptation built around classic pesto alla Genovese, the basil sauce from Liguria traditionally served with pasta. Using zucchini noodles in place of pasta is a contemporary low-carb variation that keeps the familiar flavors of basil, pine nuts, Parmesan, and olive oil.

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