Zucchini Noodle Salad with Parsley-Pistachio Pesto
A fresh summer-y side dish using Zucchini noodles.
- 4 medium zucchini
- 2 cups Italian parsley, roughly chopped
- 2 cups arugula, roughly chopped
- 1/3 cup shelled pistachios, plus more for garnish
- 1 lg garlic clove, smashed
- 1/2 cup grated parmesan cheese, plus more for garnish
- 2 tbsp sherry vinegar
- 1 tbsp freshly squeezed lemon juice, plus more to taste
- 1/2 cup good quality olive oil
- kosher salt and pepper to taste
Spiralize zucchini using the kitchen aid spiralizer or other spiralizing tool. Pat the zucchini noodles dry with a dry paper towel and transfer to a bowl.
Combine parsley, arugula, pistachios and garlic in the bowl of a food processor or blender and process until coursely chopped. Add the parmesan, vinegar and lemon juice and pulse until combined. With the machine running, slowly add the olive oil until pesto is thick and smooth. Taste and add salt, pepper and additional lemon juice if 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 parmesan. Serve immediately.
Notes: I used shredded parmesan cheese because that is what I had on hand. I'd suggest using grated so it adheres better to the zucchini noodles.
Note: Nutritional info is provided as a courtesy only. Although celebratednest.com strives to provide accurate nutritional information, these figures are only estimates.
- Calories 190
- Fat 18.6 g (28.6%)
- Saturated 2.6 g (13.1%)
- Carbs 5.6 g (1.9%)
- Fiber 2.0 g (8.0%)
- Sugars 3.1 g
- Protein 2.2 g (4.4%)
- Sodium 22.3 mg (0.9%)
- NET carbs: 3.6 g