Zucchini Noodles With Parsley Pesto - Made From The Garden
This Zucchini Noodle Pesto Salad features tender zucchini noodles, bright parsley pesto, peppery arugula, and a touch of parmesan for a light, fresh, and flavorful summer dish.
Ingredients
- 5 zucchini medium, spiralized or julienned
- 2 cups fresh Italian parsley leaves
- 2 cups baby arugula, packed
- ⅓ cup plus 2 tablespoon shelled pistachios, divided
- 1 clove garlic, smashed
- ½ cup plus 2 tablespoon grated parmesan cheese, divided
- 2 tablespoon sherry vinegar
- 1 tablespoon fresh lemon juice
- ¾ cup extra virgin olive oil
- 1 pinch Salt and freshly ground black pepper to taste
- 1 drizzle balsamic glaze (optional)
Instructions
- Spiralize zucchini using the kitchen aid vegetable spiralizer or other spiralizing tool. You may also use a julienne peeler to prepare the zucchini. Pat the zucchini noodles dry with a dry paper towel and transfer to a large bowl.
- Combine parsley, arugula, pistachios and fresh 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. Drizzle with Balsamic glaze (optional). Serve immediately and enjoy!
Notes
- Nutritional info is provided as a courtesy only. Although celebratednest.com strives to provide accurate nutritional information, these figures are only estimates.
- 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.
Nutrition
Calories: 190kcalCarbohydrates: 5.6gProtein: 2.2gFat: 18.6gSaturated Fat: 2.6gSodium: 22.3mgFiber: 2gSugar: 3.1g
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