Pistachio Pesto with Zucchini Noodles
 

Pistachio Pesto with Zucchini Noodles

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Have you ever tried pistachios in pesto instead of pine nuts? We love the texture and flavor difference. Also, if you don't have a spiralizer, you can still make this recipe -- just use a vegetable peeler!

SERVING SIZE

makes 1/2 cup pesto

INGREDIENTS

1/2 cup shelled pistachio nuts

1 large handful basil

1 tablespoon olive oil

1 clove garlic

2 tablespoons grated Parmesan cheese (optional)

salt & pepper to taste

1 large zucchini or 3 small

shelled peas

 

INSTRUCTIONS

In a food processor, blend pistachios, basil, garlic, olive oil and Parmesan cheese if using. Season with salt and pepper and adjust to taste.

Heat a small saucepan over high heat with a few tablespoons of water and the peas. Boil for 1 minute, then drain.

If you don't have a spiralizer, use a vegetable peeler to peel your zucchini into thin strips. If you have a spiralizer, cut the ends off the zucchini and process through the spiralizer. Heat a saute pan over medium heat and warm up your zucchini "noodles." Spoon a few tablespoons of pesto (or more if desired) into the pan and stir to combine. Add the blanched peas.

Season with more cheese, basil, salt and pepper. Dig in!

  PRINT VERSION

vegetable plate

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