Grilled Zucchini Noodles with Keto Pesto

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

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

3.Grill the Zucchini: Preheat a grill or grill pan to medium-high heat. Grill the zucchini 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.

4.Make the Keto Basil Pesto: In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, minced garlic, lemon juice, 1/4 teaspoon of salt, and a pinch of black pepper. Pulse until finely chopped.

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

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