If you’re looking for a quick, healthy, and delicious low-carb dish, these zucchini noodles with pesto are a perfect choice! A popular alternative to traditional pasta, zoodles are light, fresh, and packed with nutrients. In this recipe, tender spiralized zucchini is sautéed in olive oil, tossed with flavorful basil pesto, and topped with Parmesan for a simple yet satisfying meal. Loved by those following a keto or low-carb lifestyle, this dish is a fantastic way to enjoy the flavors of Italy while keeping things light and nutritious.
Pesto has a rich history that dates back to ancient Rome, though the modern version we know today originated in Genoa, Italy.
The earliest form of pesto can be traced to the ancient Romans, who made a paste called “moretum” by crushing herbs, cheese, olive oil, and garlic together. This was a precursor to what would later become pesto.
The classic pesto as we know it today (pesto alla genovese) developed in Genoa in the Liguria region of Northern Italy during the 16th century. The name “pesto” comes from the Genoese word “pestâ,” which means “to pound” or “to crush,” referring to the traditional preparation method using a mortar and pestle.
Traditional Genovese pesto consists of:
- Fresh basil leaves (specifically Genovese basil)
- Pine nuts (pignoli)
- Garlic
- Parmigiano-Reggiano and/or Pecorino cheese
- Extra virgin olive oil
- Salt
For centuries, pesto remained a regional specialty of Liguria. Families would grow basil on their windowsills specifically for making fresh pesto. The sauce became particularly important in Genoa, where it was commonly served with trenette (flat pasta) or trofie pasta, often with potatoes and green beans in a dish called “trenette avvantaggiate.”
Pesto began to gain international popularity in the mid-20th century as Italian cuisine spread globally. In the 1980s and 1990s, it became increasingly popular in the United States and other countries outside Italy.
Today, countless variations of pesto exist worldwide, incorporating different herbs (cilantro, parsley, mint), nuts (walnuts, almonds), and other ingredients, though purists still consider the Genovese version with its specific ingredients and preparation method to be the true pesto.
Italian Keto Magic: The Zucchini Pesto Twirl The 10-Minute Italian Secret Everyone’s Talking About
Description
Ingredients:
2 medium zucchinis (spiralized)
2 tbsp olive oil
¼ cup basil pesto (homemade or store-bought, no sugar)
¼ cup Parmesan cheese
Salt & pepper to taste
Instructions:
Heat olive oil in a pan over medium heat.
Sauté zucchini noodles for 2-3 minutes until slightly soft.
Stir in pesto and toss to coat.
Top with Parmesan cheese and serve.
