Pistachio Pesto Zucchini Noodles with Pomegranate

These pesto zucchini noodles are a celebration of summer’s best! Tender zucchini noodles are tossed in an easy kale pesto and topped with pistachios and pomegranate arils. It’s a simple but delicious meal, and it’s ready in just 20 minutes!

If I’m craving something light that still feels satisfying, these pesto zucchini noodles are one of my go-tos. They’re fresh, vibrant, and perfect for twirling, especially in the summer when zucchini and kale are at their best.

I toss the zucchini noodles with a kale-pistachio pesto that’s full of flavor. The pistachios add a rich, slightly sweet note, while the kale gives the pesto a deeper, more savory edge. It’s a simple twist on classic pesto that works so well here.

I usually sauté the noodles for just a bit so they soften and feel a bit more like pasta, while still keeping some bite. It’s an easy, quick dinner that feels light but still full of flavor—and I always make extra pesto to freeze for later.

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Pistachio Pesto Zucchini Noodles with Pomegranate

Prep: 20 minutes mins

Cook: 0 minutes mins

Total: 20 minutes mins

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These pesto zucchini noodles are a celebration of summer's best! Tender zucchini noodles are tossed in an easy kale pesto and topped with pistachios and pomegranate arils. It's a simple but delicious meal, and it's ready in just 20 minutes!

4

Ingredients

• ▢ 4 medium zucchini (julienned with a julienne peeler)
• ▢ 1 tablespoon olive oil
• ▢ ¼ teaspoon sea salt
• ▢ Pistachios and pomegranate (to serve)

Kale Pesto

• ▢ 3 stalks kale (stem and inner rib removed)
• ▢ ⅓ cup EACH: olive oil, basil, pistachios, lemon juice, and parmesan cheese
• ▢ 2 cloves garlic
• ▢ ¾ teaspoon sea salt

Instructions 

• Heat the oil in a large, non-stick pan over medium heat. Add the zucchini noodles and sprinkle with salt. Cook, tossing the noodles for 2 minutes, or until they are soft and twirlable.
  4 medium zucchini, ¼ teaspoon sea salt, 1 tablespoon olive oil
  
• Place all of the ingredients for the pesto into a blender and blend until it is very smooth.
  3 stalks kale, ⅓ cup EACH: olive oil, basil, pistachios, lemon juice, and parmesan cheese, 2 cloves garlic, ¾ teaspoon sea salt
  
• Pour the pesto over the noodles and toss well. Plate the noodles and then serve them topped with pistachios and pomegranate seeds.
  Pistachios and pomegranate
  

Notes

When making the zucchini noodles, discard the seedy middle part.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 435kcal (22%), Carbohydrates: 29g (10%), Protein: 12g (24%), Fat: 33g (51%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Cholesterol: 6mg (2%), Sodium: 589mg (26%), Potassium: 985mg (28%), Fiber: 8g (33%), Sugar: 17g (19%), Vitamin A: 745IU (15%), Vitamin C: 53mg (64%), Calcium: 173mg (17%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.