Zucchini Noodle Salad with Parsley-Pistachio Pesto

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

Zoodles” may be a silly name for this dish, but I don’t think zucchini noodles are going anywhere anytime soon. And that’s definitely a good thing, because it’s that time of year when gardens everywhere are overflowing with the green stuff. Zucchini noodles pair perfectly with all of summer’s bounty, especially this zesty pistachio-parsley pesto — you’ll want to put it on anything and everything! I’d say it’s a match made in warm-weather heaven.

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
Kosher salt and pepper, to taste

Instructions

Spiralize the zucchini using a spiralizer, mandoline, or vegetable peeler. Pat the zucchini noodles very dry with paper towels or a kitchen towel and transfer to a large bowl.
Combine the parsley, arugula, pistachios, and garlic in the bowl of a food processor or blender and process until coarsely chopped. Add the Parmesan, vinegar, and lemon juice, and pulse until combined. With the machine running, slowly add the olive oil until the pesto is thick and smooth. Taste and add salt, pepper, and additional lemon juice as needed.
Add the pesto to the bowl with the zucchini noodles and toss until well combined. Taste and adjust seasoning as needed. Garnish with chopped pistachios and grated Parmesan. Serve immediately.