Photo: Tina Dawson
Pistachio Pesto Zucchini Noodles
10 ingredients
15 min + 15 min
4
openrecipes
An easy, healthy dinner that is quick enough for a weeknight, but fancy enough to serve guests!
Estimated Nutrition (whole recipe, rough)
550
Calories
34g
Protein
41g
Fat
15g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 FOR THE ZUCCHINI NOODLES:
- 2 pounds Medium Zucchinis
- 1-½ Tablespoon FOR THE PORK:
- ⅓ cups Pork Tenderloin
- 1-½ cup Olive Oil, Divided
- ½ cups FOR THE PESTO:
- ½ whole Shelled Pistachios
- ¼ cups Packed Fresh Basil
- 1 Tablespoon Packed Cilantro
- 2 Tablespoons Lemon, Zested
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes