Keto spaghetti pesto recipe

Although spaghetti and other traditional pasta are completely banned from the ketogenic diet, that's no reason to deprive yourself of it! You just have to find a solution to reduce the glycemic total of the plate by modifying its components.

This spaghetti pesto recipe features a keto version and swapping the pasta for zucchini spirals and tomato sauce for a tasty mint pesto. Different, delicious and so much more nutritious!

Ingredients for Keto Spaghetti Pesto Recipe

• 6 zucchini
• 1 cup fresh mint leaves
• 1/3 cup olive oil
• 2 tbsp feta cheese
• The juice and zest of a small organic lemon (1/2 might be enough, depending on your taste)
• salt and pepper

Preparation for Keto Spaghetti Pesto Recipe

Cut the zucchini into spirals. A word of advice, the larger the circumference of your zucchini, the longer the spirals will be.

Heat 1 tablespoon of olive oil in a frying pan, then sauté the zucchini spirals for 2 or 3 minutes to soften them slightly. Reserve.

Place the pesto ingredients in a food processor, then grind until coarsely chopped. Adjust seasoning and lemon to taste.

Add the pesto to the zucchini spirals. Reheat a little and serve to accompany your favorite meat or fish.

When serving, crumble some fresh feta for a more spicy flavor.

A recipe from Keto Santé Plus