Keto Beef and Zucchini Noodles with Dairy-Free Pesto

Instructions

1. 1Using a spiralizer, transform the 4 medium zucchini into noodles.
2. 2Place a large skillet on the stove. Add the 2 tablespoons of olive oil to the skillet and heat it over medium heat, approximately 175-190°C, until the oil shimmers slightly.
3. 3Add the about 450 g of ground beef to the hot skillet. Break the beef into small pieces with a spoon and cook for 8-10 minutes, stirring occasionally, until it is fully browned and no pink remains. The internal temperature of the beef should reach 72°C.
4. 4While the beef cooks, mince the 2 cloves of garlic. Once the beef is browned, add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until the garlic becomes fragrant.
5. 5Add the spiralized zucchini noodles to the skillet with the beef and garlic. Cook for 2-3 minutes, stirring gently, until the noodles are tender-crisp and slightly softened but still hold their shape.
6. 6Remove the skillet from the heat. Stir in the 1/2 cup of dairy-free pesto, ensuring it is well combined with the beef and zucchini. Add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper, mixing thoroughly until evenly distributed.
7. 7Serve immediately.

Substitutions

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