Craving a creamy, satisfying bowl of pasta without the carbs? This Keto Noodles with Avocado Pesto is your answer! It’s a vibrant, nutrient-packed dish that comes together in minutes, featuring a luscious, dairy-free pesto made from ripe avocado and fresh basil. Perfect for a quick weeknight dinner or a healthy lunch that will keep you energized all day.
Ingredients
• For the Creamy Avocado Pesto
• 1 cup fresh basil leaves, packed / approx. 20g
• ½ cup fresh baby spinach leaves / approx. 15g
• 1 half ripe avocado, pitted and scooped / approx. 75g
• 1 large clove of garlic, peeled
• ¼ cup extra virgin olive oil / 60ml
• ½ tsp salt / 2.5g
• For the Keto Noodles
• one 16-ounce pack of kelp noodles / 454g
• ¼ cup of fresh avocado pesto / 60g (from the batch above)
Instructions
1. Prepare the kelp noodles: Open the package of kelp noodles, place them in a colander, and rinse thoroughly under cold running water. To soften, soak the noodles in a bowl of warm water for 20-30 minutes.
2. Make the avocado pesto: While the noodles are soaking, combine the fresh basil, baby spinach, avocado, garlic clove, and salt in a high-speed blender or food processor.
3. Emulsify the sauce: With the processor running on low, slowly drizzle in the extra virgin olive oil. Continue blending until the pesto is completely smooth and creamy, scraping down the sides as necessary.
4. Combine and serve: Once the noodles are softened, drain them completely. In a large bowl, add the drained noodles and ¼ cup of the fresh avocado pesto. Toss well until every noodle is evenly coated in the creamy sauce.
5. Serve immediately. Garnish with fresh basil or toasted pine nuts if desired.
Nutritional Information
• Nutrient Facts
• This dish is a fantastic keto-friendly option, rich in healthy monounsaturated fats from the avocado and olive oil, and extremely low in net carbohydrates. The kelp noodles provide a satisfying pasta-like texture with virtually zero carbs or calories. This recipe is naturally dairy-free, gluten-free, and packed with micronutrients from the fresh greens.
Pro Tips
• for Perfect Avocado Pesto Noodles
• For an extra creamy pesto and to prevent browning, add 1 tablespoon of fresh lemon juice to the blender. The acidity brightens the flavor and helps preserve the vibrant green color.
• If your kelp noodles have a strong oceanic scent, add a tablespoon of baking soda and the juice of half a lemon to the soaking water to neutralize the flavor before rinsing.
• Boost the protein by tossing the finished noodles with grilled shrimp, shredded chicken, or pan-seared salmon.
• This pesto is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. The pesto may darken slightly due to oxidation.
FAQ
Q: How do I prepare kelp noodles for this recipe
A: To prepare the kelp noodles, rinse them thoroughly under cold water. Then, to soften them for a better texture, soak them in a bowl of warm water for 20-30 minutes before draining completely and tossing with the pesto.
Q: Is this avocado pesto pasta recipe gluten-free
A: Yes, this recipe is naturally gluten-free and dairy-free. It uses kelp noodles, which are a gluten-free alternative to traditional pasta, and the avocado pesto contains no dairy products.
Q: How can I keep the avocado pesto from turning brown
A: To help preserve the vibrant green color and prevent browning, add 1 tablespoon of fresh lemon juice to the blender when making the pesto. The acidity helps slow down the oxidation process and brightens the flavor.
Q: Can I add protein to this keto noodle dish
A: Absolutely. You can easily boost the protein content by tossing the finished noodles with grilled shrimp, shredded chicken, or pan-seared salmon for a more complete meal.
