Keto Pesto Zoodles with Paneer

Basil pesto finds its match in tender paneer cubes and zucchini noodles—a dish that feels Mediterranean but leans into the Indian protein without any tension. The pesto comes together in a blender or food processor: basil, parmesan, pine nuts (or walnuts if you're subbing), garlic, olive oil, and lemon juice. That's it. Don't overprocess; you want a coarse, textured sauce, not baby food. The ghee adds a nutty richness that makes the sauce silky without needing cream.

Paneer gets quick-seared (90 seconds per side at high heat in ghee) so the edges turn golden and the center stays creamy. The pesto gets tossed through warm zoodles and paneer just before serving—don't let them sit, or the zoodles weep into the sauce. This is a 15-minute dinner with 22g protein and 7g net carbs, the kind of plate that looks like you spent all afternoon cooking. A squeeze of fresh lemon juice just before eating brightens everything and proves this isn't just a keto box-check—it tastes genuinely good.