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 gluten-free meal, and it's ready in just 20 minutes!
Ingredients
4mediumzucchini, julienned with a julienne peeler
1tablespoonolive oil
¼ teaspoonsea salt
Pistachios and pomegranate, to serve
Kale Pesto
3stalkskale, stem and inner rib removed
⅓cupEACH: olive oil, basil, pistachios, lemon juice, and parmesan cheese, or sub nutritional yeast to keep it vegan
2clovesgarlic
¾teaspoonsea 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.