Pistachio Pesto with Zucchini Noodles
Have you ever tried pistachios in pesto instead of pine nuts? We love the texture and flavor difference. Also, if you don't have a spiralizer, you can still make this recipe -- just use a vegetable peeler!
INSTRUCTIONS
In a food processor, blend pistachios, basil, garlic, olive oil and Parmesan cheese if using. Season with salt and pepper and adjust to taste.
Heat a small saucepan over high heat with a few tablespoons of water and the peas. Boil for 1 minute, then drain.
If you don't have a spiralizer, use a vegetable peeler to peel your zucchini into thin strips. If you have a spiralizer, cut the ends off the zucchini and process through the spiralizer. Heat a saute pan over medium heat and warm up your zucchini "noodles." Spoon a few tablespoons of pesto (or more if desired) into the pan and stir to combine. Add the blanched peas.
Season with more cheese, basil, salt and pepper. Dig in!
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