If you’re looking for something quick and healthy, this recipe for Zucchini Noodles with Pistachio Pesto is just what you need! It literally takes only minutes to prepare, but the flavors are complex and fresh. It’s an interesting and health-conscious twist on a classic pesto with pasta dish.
This pesto is simple enough to whip up on a busy weeknight for a side dish, but sophisticated enough to serve at a dinner with friends. It would be great topped by grilled salmon, or even with some grilled chicken sliced up and added in. It’s versatile enough that you could do any number of things with it!
Yields: 4 servings | Calories: 311 | Total Fat: 24g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 7mg | Sodium: 313mg | Carbohydrates: 19g | Fiber: 5g | Sugar: 10g | Protein: 10g | SmartPoints (Freestyle): 11
- 1/2 cup pistachios
- 1 cup fresh basil leaves
- 2 gloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 cup grated low-fat Parmigiano Reggiano cheese
- 4 large zucchini
- 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!