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Zucchini Noodles with Parsley-Pistachio Pesto

Nealey Dozier
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 cups

Arugula

1

large clove Garlic

2 cups

Italian parsley

4

Zucchini (about 1 1/2 pounds), medium

1 tbsp

Lemon juice, freshly squeezed

1

Kosher salt and pepper

1/2 cup

Olive oil, good-quality

2 tbsp

Sherry vinegar

1/3 cup

Pistachios

1/2 cup

Parmesan, grated