Keto Beet Green Pesto Zoodles
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!
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 people
- 2 garlic cloves minced
- 3/4 cup pistachios
- 4 cups beet greens from 2 bunches of beets, roughly chopped
- ½ cup extra virgin olive oil
- 3/4 cup parmesan cheese grated
- Juice of 1 ½ lemons
- Salt and pepper to taste
- 5 zucchini spiralized
- 1 tsp kosher salt
- 2 tbsp extra virgin olive oil
- 2 cups beet greens from 1 bunch of beets, roughly chopped
- 2 cups cherry tomatoes
- ¼ cup sliced Kalamata olives for serving
- 1 ball burrata torn
- Parmesan for serving
- Olive oil for serving
- Pistachios for serving
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.
Serving: 1g | Calories: 586kcal | Carbohydrates: 20g | Protein: 16g | Fat: 51g | Saturated Fat: 9g | Cholesterol: 12mg | Sodium: 1170mg | Potassium: 1489mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4735IU | Vitamin C: 79.7mg | Calcium: 367mg | Iron: 4.1mg