These Keto Beet Green Pesto Zoodles are the perfect elegant gluten free, low carb pasta dish for entertaining friends or enjoying any night of the week!
I get a lot of recipe requests for keto recipes, and while I’m not on board with the use of the diet for weight loss (y’all know you’re going to gain it back, right?), I get that it has some serious therapeutic purposes so I’m happy to share some keto-approved recipes. I mean, as long as they’re delicious and healthy enough that ALL of us carb-lovers can get on board, I’m jazzed about whipping them up. These keto beet green pesto zoodles are the kind of dish that I get really pumped out. They’re gluten free, low carb, and LOADED with zippy nutty flavour. They’re also pretty resourceful since they use up the pretty beet greens that we often toss out.
How to Make Keto Beet Green Pesto Zoodles
Pesto is typically such a summer staple because it’s a great way to use up the bumpercrop of basil a lot of us have growing in our yards. But you don’t need to only make pesto in the summer months! As the weather cools down (sorry, but it’s going to happen before we know it), I’m looking for more ways to make this nutty, rich, hearty pasta sauce. This keto beet green pesto is INSANELY tasty, swapping out basil for beet greens, and pine nuts for pistachios. I then toss the beet green pesto with some of my famous beloved zoodles (you know I got your back with lots of zoodle recipes on the blog!), and add in some blistered tomatoes and greens. We could stop there, but… burrata.
Burrata is the Elvis of the cheese world. Rich, creamy, and OMG so sweet. I’m kind of obsessed with the stuff. Throw a ball on top, give it a delicate pull into pieces and face plant into that ASAP.
Now lovelies, have you tried making these keto beet green pesto zoodles?
What keto-approved swaps do you want to see me pull off next?
Leave me a comment below with your thoughts!
Keto Beet Green Pesto Zoodles
- To a food processor, pulse the garlic, pistachios and beet greens until they reach a finely minced consistently, then add in the oil, parmesan, lemon juice and a pinch each of salt and pepper. Pulse a few more times until it comes together. We like a texture that is fine, but not completely smooth. Adjust the seasoning with salt and pepper, to taste.
- Place the zucchini on a cutting board lined with a kitchen towel and sprinkle with kosher salt. Place paper towel or a kitchen towel on top along with some heavy items and allow to sit for 10 minutes. Pat very dry and set aside.
- In another pan, heat the olive oil over medium high heat and add in the tomatoes. Stir until lightly blistered, then stir in the beet greens. Saute for about 3-4 minutes until wilted. Add in the zucchini and toss for another 1-2 minutes on the heat.
- Remove from the heat, then stir in the pesto. Toss to coat.
- To serve, top the pasta with the burrata, olives, parmesan, olive oil and pistachios.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.