Pistachio Pesto Zoodles are a fast, delicious and super good for you!
I've been experimenting with different ways to make zoodles ever since I got my fancy new Spiralizerearlier this summer.
After some testing I found something super unique and yummy... my Pistachio Pesto Zoodles.
The recipe is so simple it's ridiculous! It can be served cooked or as a raw dish. You can also easily omit the cheese and make it vegan.
Start with two large zucchini. Use this Spiralizer. It's cheap and gets the job done.
Two zoodles tricks I've picked up are to dry off the noodles a bit and to pull out any seed-y noodles that come from the middle.
The pistachio pesto is make in my small chopper.
I use fresh basil, parsley and pistachios.
They are cheaper than pinenuts and give such great flavor. I've had great luck finding larger bags of them at Trader Joes for less.
At this point, you can saute the noodles in a pan for 2 minutes and then add the pesto. Serve hot!
Or you can stir everything together raw and it is just as yummy. It all comes down to personal preference.
Either way this is one delicious dish that I know you will love.
Pistachio Pesto Zoodles
- Put the basil, parsley, pistachio, garlic, olive oil, salt and pepper in a small food processor or blender. Blend until creamy.
- Sautee the noodles in a skillet over medium heat for 2 minutes or serve raw.
- Mix with pistachio pesto, tomatoes and parmesan.
- Garnish with additional cheese and nuts.
Want more zoodles? Try my Tomato Parmesan Zoodles.
Thanks for stopping by today! Tomorrow I'm sharing another edition of what's going on in my life behind the scenes, Currently style.
I’m sharing this recipe for Foodie Friday, Meatless Monday with Tina and Deborah, Meatless Monday with Annmarie and the Weekend Potluck. Also Full Plate Thursday with Miz Helen, FoodFriDIY and What’s Cookin’ Wednesday. Thanks so much ladies for the link up parties!
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Raw or cooked?
Have you made zoodles yet?