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Zucchini Noodles with Parsley-Pistachio Pesto
THE KITCHN11Ingredients
30Minutes
330Calories
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Ingredients
US|METRIC
5 SERVINGS
- 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 clove garlic (smashed)
- 1/2 cup grated Parmesan (plus more for garnish)
- 2 Tbsp. sherry vinegar (see Recipe Notes)
- 1 Tbsp. lemon juice (freshly squeezed, plus more to taste)
- 1/2 cup olive oil (good-quality)
- kosher salt
- pepper
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium340mg14% |
| Potassium700mg20% |
| Protein8g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A50% |
| Vitamin C110% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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