Pistachio Pesto with Courgette Noodles
A light, nutty twist on classic pesto.
- 20 min
- 388 kcal / serving
- easy
- vegan
- Protein
- 7.5 g
- Fat
- 35.8 g
- Carbs
- 11.3 g
Contains: tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 courgettes
- 60 g pistachios (unsalted)
- 2 tbsp olive oil
- 1 clove of garlic
- 1 tsp lemon juice
- Salt
- Pepper
Method
- Wash the courgettes and spiralise into zoodles. Alternatively, use a vegetable peeler to cut wide ribbons.
- Lightly toast pistachios in a dry pan until fragrant. Let cool.
- Blend pistachios, olive oil, garlic, lemon juice, salt and pepper in a blender or with a stick blender into a coarse pesto. Add a little water if needed to adjust the consistency.
- Warm the zoodles in a pan without oil for 1–2 minutes so they soften but don't go mushy.
- Toss zoodles with the pistachio pesto and serve immediately. Optionally garnish with chopped pistachios.
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