Do I need to cook the zucchini noodles?

The spiralized zucchini noodles are gently heated in a non-stick pan for just a few minutes until al dente, rather than fully cooked, to maintain their texture.

Can I use raw pistachios for the pesto?

The recipe specifically calls for dry roasted and salted pistachios for both the noodles and the pesto, which will provide a deeper flavor profile.

What if I don't use all the pesto?

The recipe notes you will likely not use all the pesto; the remainder can be stored separately for other uses or to add more to leftovers.

How long should I saute the cherry tomatoes?

The cherry tomatoes are sauteed in a non-stick pan for about 5 minutes with salt and pepper until slightly softened.

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Zucchini Noodles With Oil-Free Roasted Pistachio Pesto
[Vegan, Gluten-Free]

JP By: Julia Papanek

Author Bio

Julia creates healthy gluten-free desserts for chocolate lovers. She’s the author and photographer behind Sprinkles... Read More

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A vibrant bowl of zucchini noodles coated in green pistachio pesto, topped with halved red cherry tomatoes, white beans, and whole pistachios.

zucchini-noodles-with-oil-free-roasted-pistachio-pesto-b

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Zucchini Noodles With Oil-Free Roasted Pistachio Pesto [Vegan, Gluten-Free]

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Creamy pesto, al dente zucchini noodles, and burst cherry tomatoes with crunchy pistachios and white beans on top. This colorful dish is filling, yet it won't make you feel weighed down. Instead of using pine nuts like a traditional pesto, this one uses roasted and salted pistachios. It also replaces... Read More

Ingredients You Need for Zucchini Noodles With Oil-Free Roasted Pistachio Pesto [Vegan, Gluten-Free]

For the Noodles:

4 zucchini, spiralized
1 cup cherry tomatoes, halved
1 can white beans, drained and rinsed
1/4 cup dry roasted and salted pistachios, shelled

For the Pesto:

1 cup dry roasted and salted pistachios, shelled
4 cups lightly packed basil
Juice of 2 lemons
2 garlic cloves
3 tablespoons nutritional yeast
1/2 cup vegetable broth

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How to Prepare Zucchini Noodles With Oil-Free Roasted Pistachio Pesto [Vegan, Gluten-Free]

To make the pesto, place all ingredients plus salt and pepper to taste in a blender or food processor and blend for a couple minutes until smooth. Set aside.
In a non-stick pan, sauté the cherry tomatoes with salt and pepper to taste for about 5 minutes. Remove from pan and set aside.
Add spiralized zucchini to the non-stick pan with salt and pepper to taste and gently heat for a few minutes. Add pistachio pesto (you will likely not use all of it) to the pan and stir to coat noodles, adding more vegetable broth if needed.
Cook for an additional minute or so until al dente. Remove from heat and toss in the sautéed cherry tomatoes and white beans. Place in bowls and top with leftover pistachios.