Zucchini Noodles With Parsley-Pistachio Pesto

zucchini noodles

Changing your diet to get healthier can feel like a huge sacrifice. Just thinking about giving up pasta, bread, sweets or alcohol can make you give up before you’ve even started. However, it’s not necessary to totally eliminate all the foods you love to get a body you love. You just have to get a little creative and think outside the pasta box. 

If you haven’t heard of “zoodles”, aka zucchini noodles, then you’re in for a treat. This is an easy low calorie, low carb pasta substitute that will have you feeling lighter and leaner, and keeping your taste buds satisfied.

A lighter and fresher twist on pasta: Zoodles (aka zucchini noodles)

“Zoodles” may be a silly name for this dish, but I don’t think zucchini noodles are going anywhere anytime soon. And that’s definitely a good thing, because it’s that time of year when gardens everywhere are overflowing with the green stuff. Zucchini noodles pair perfectly with all of summer’s bounty, especially this zesty pistachio-parsley pesto — you’ll want to put it on anything and everything! I’d say it’s a match made in warm-weather heaven.

Zoodles might not totally replace pasta for me, but they’ve been in my regular rotation ever since. Here’s my favorite way to serve them; a lighter spin on a traditional side. This pesto is a brighter, zestier take on the classic — parsley and pistachios replace basil and pine nuts for a fresh, vibrant flavor. It’s perfect for al fresco entertaining and might just be your go-to dish all summer long.

Zucchini Noodles with Parsley-Pistachio Pesto

Serves 4 to 6

4 medium zucchini (about 1 1/2 pounds)
2 cups Italian parsley, roughly chopped
2 cups arugula, roughly chopped
1/3 cup shelled pistachios, plus more for garnish
1 large clove garlic, smashed
1/2 cup grated Parmesan, plus more for garnish
2 tablespoons sherry vinegar (see Recipe Notes)
1 tablespoon freshly squeezed lemon juice, plus more to taste
1/2 cup good-quality olive oil
Kosher salt and pepper, to taste

Spiralize the zucchini using a spiralizer, mandoline, or vegetable peeler. Pat the zucchini noodles very dry with paper towels or a kitchen towel and transfer to a large bowl.

Combine the parsley, arugula, pistachios, and garlic in the bowl of a food processor or blender and process until coarsely chopped. Add the Parmesan, vinegar, and lemon juice, and pulse until combined. With the machine running, slowly add the olive oil until the pesto is thick and smooth. Taste and add salt, pepper, and additional lemon juice as needed.

Add the pesto to the bowl with the zucchini noodles and toss until well combined. Taste and adjust seasoning as needed. Garnish with chopped pistachios and grated Parmesan. Serve immediately.

Full Story: Recipe: Zucchini Noodle Salad with Parsley-Pistachio Pesto — Side Dish Recipes from The Kitchn

thumbnail courtesy of thekitchn.com