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Zucchini Noodles with Pistachio Pesto

With wonderful flavors and healthy ingredients, this dish will be a hit at the dinner table.
Prep Time15 mins
Total Time15 mins
Course: Condiment, Dinner
Cuisine: American
Keyword: dairy-free, Gluten-Free, Low-Carb, Quick and Easy
Servings: 4 people
Calories: 311kcal
Author: SkinnyMs.


  • 1/2 cup pistachios
  • 1 cup basil leaves fresh
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 cup parmigiano reggiano cheese low-fat, grated
  • 4 zucchini large


  • In a food processor or a blender, pulse together pistachios, basil, and lemon juice until the nuts are finely chopped. Add extra-virgin olive oil and salt and pulse until well combined. Add Parmigiano Reggiano and pulse again.
  • Spiralize zucchini and toss with pistachio pesto. Enjoy!


Serving: 0.25of recipe | Calories: 311kcal | Carbohydrates: 19g | Protein: 10g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 313mg | Fiber: 5g | Sugar: 10g |
SmartPoints (Freestyle): 11