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–+ servings
Pesto Zucchini Noodles in a plate with a fork

Pistachio Pesto Zucchini Noodles with Pomegranate

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
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!

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
    image for recipe instruction
  • 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
    image for recipe instruction
  • 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
    image for recipe instruction

Notes

When making the zucchini noodles, discard the seedy middle part.
Serving: 1 serving = ¼ of the recipe, Calories: 435kcal, Carbohydrates: 29g, Protein: 12g, Fat: 33g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Cholesterol: 6mg, Sodium: 589mg, Potassium: 985mg, Fiber: 8g, Sugar: 17g, Vitamin A: 745IU, Vitamin C: 53mg, Calcium: 173mg, Iron: 2mg