Zucchini Noodles with Parsley-Pistachio Pesto

• Vegetarian
• Gluten free

• Produce

  • 2 cups Arugula
  • 1 large clove Garlic
  • 2 cups Italian parsley
  • 4 Zucchini (about 1 1/2 pounds, medium

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Oils & Vinegars

  • 1/2 cup Olive oil, good-quality
  • 2 tbsp Sherry vinegar

• Nuts & Seeds

  • 1/3 cup Pistachios

• Dairy

  • 1/2 cup Parmesan, grated

Found on thekitchn.com

Ingredients

• 4 medium zucchini (about 1 1/2 pounds)
• 2 cups Italian parsley, roughly chopped
• 2 cups arugula, roughly chopped
• 1/3 cup shelled pistachios, plus more for garnish
• 1 large clove garlic, smashed
• 1/2 cup grated Parmesan, plus more for garnish
• 2 tablespoons sherry vinegar (see Recipe Notes)
• 1 tablespoon freshly squeezed lemon juice, plus more to taste
• 1/2 cup good-quality olive oil

Nutrition