Grilled Zucchini Noodles with Keto Pesto

1Prepare the Zucchini (4 medium) Noodles: Wash the zucchini (4 medium) thoroughly. Using a spiralizer, create noodles from the zucchini (4 medium). If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons, then cut them into thinner strips.

2Season the Zucchini (4 medium): In a large bowl, toss the zucchini (4 medium) noodles with 1 tablespoon of olive oil (1 tbsp), 1/2 teaspoon of salt (½ tsp), and 1/4 teaspoon of black pepper (¼ tsp). Ensure the noodles are evenly coated.

3Grill the Zucchini (4 medium): Preheat a grill or grill pan to medium-high heat. Grill the zucchini (4 medium) noodles in batches for 2-3 minutes per side, or until tender-crisp and slightly charred. Be careful not to overcook, as they can become watery. Set aside.

4Make the Keto Basil Pesto: In a food processor, combine the fresh basil leaves (2 cups), Parmesan cheese, pine nuts (¼ cup), minced garlic (2 cloves), lemon juice (1 tbsp), 1/4 teaspoon of salt (½ tsp), and a pinch of black pepper (¼ tsp). Pulse until finely chopped.

5Emulsify the Pesto: With the food processor running on low, slowly drizzle in the 1/2 cup of extra virgin olive oil (½ cup) until the pesto is smooth and well combined. Taste and adjust seasoning if necessary.

6Combine and Serve: In a large bowl, gently toss the grilled zucchini (4 medium) noodles with the keto basil pesto until evenly coated. Serve immediately, garnished with fresh basil leaves (2 cups) and extra grated Parmesan cheese (½ cup), if desired.