Zucchini Noodles With Pistachio Pesto and Roasted Pork Tenderloin {Low Carb, Lower Fat, Gluten Free + High Protein}

Zucchini Noodles with Pistachio Pesto and Roasted Pork Tenderloin is an extremely healthy and quick meal that is fancy enough for company, or easy enough for a weeknight dinner!

Pistachio Pesto Zucchini Noodles With Roasted Pork Tenderloin {Low Carb, Lower Fat, Gluten Free + High Protein} - Food Faith Fitness

I have really exciting news!

(insert suspenseful pause here)

It’s FRIDAY!

And now you’re totally let down and about to leave because you already knew that, and were expecting something much more exciting. Please don’t.

Pistachio Pesto Zucchini Noodles With Roasted Pork Tenderloin {Low Carb, Lower Fat, Gluten Free + High Protein} - Food Faith Fitness

I’ll make it up to you in Cheesecake Brownies, I promise.

But, seriously, has this week not felt supercalifragilisticexpialidocious long?

I don’t even know if I spelled that right, but since it’s the longest word on planet earth, it seemed fitting to describe an extra long week…right? You understand.

Pistachio Pesto Zucchini Noodles With Roasted Pork Tenderloin {Low Carb, Lower Fat, Gluten Free + High Protein} - Food Faith Fitness

I’m sure it has something to do with the fact that it’s my first full week back at work after a 3 week vacation, and now I have the post vacay blues. Have you guys experienced this awful thing? It’s the worst ever.

You know what makes it better though?

(insert another suspenseful pause here) I’m all about the dramatic effect today.

Face planting into a bowl of Zucchini Noodles with Pistachio Pesto.

Pistachio Pesto Zucchini Noodles With Roasted Pork Tenderloin {Low Carb, Lower Fat, Gluten Free + High Protein} - Food Faith Fitness

And a piece of cheesecake. But that’s beside the point.

This girl also don’t need any long week as an excuse to devour a big ‘ol slice ‘o that. It just kinda happens. Again, you understand.

How do I always find a way to incorporate Cheescake into all the posts? Even I don’t understand.

Pistachio Pesto Zucchini Noodles With Roasted Pork Tenderloin {Low Carb, Lower Fat, Gluten Free + High Protein} - Food Faith Fitness

Back to pesto.

 I’m going to be straight up with you: this isn’t a traditional pesto. I mean, you probably guessed that when you read that it had pistachios instead of the typical pine nuts in it. Pistachios are one of the huberoni’s and I’s favorite nuts EVA.  I’ve put them in Pistachio Sugar Cookies and even in a Pistachio Cranberry Loaf. They are ca-ray-zay amazing in all the things. 

I’m going to be straight up with you, the sequel: You are going to be kickin’ yo’ pine nuts to the curb after yo’ taste buds experience a little bit of this pistachio goodness all up on them

Pistachio Pesto Zucchini Noodles With Roasted Pork Tenderloin {Low Carb, Lower Fat, Gluten Free + High Protein} - Food Faith Fitness

I apologize for the sudden transformation into “gangsta speak.” Like cheesecake incorporation, it just kind of happens.

Another non traditional point that I should address: this is a lower-fat pesto, which means that it is a lot more solid than it’s traditional, oily counterpart. If you prefer the standard, feel free to add more oil. How-ev-er, the solidity (is that a word? spell check isn’t yelling at me so I am going with it) works really well once ya mix it with the watery, zoodles.

Pistachio Pesto Zucchini Noodles With Roasted Pork Tenderloin {Low Carb, Lower Fat, Gluten Free + High Protein} - Food Faith Fitness

And, if you don’t like no meat, leave ‘er off. The world is your zoodle, so get funky with it if you please.

The take home: Pistachio Pesto Zoodles may be the worlds easiest, and quickest cure to I-want-to-curl-up-in-a-little-ball-and-hibernate-like-a-bear-because-I-had-the-longest-week-ever Syndrome.

Pistachio Pesto Zucchini Noodles With Roasted Pork Tenderloin {Low Carb, Lower Fat, Gluten Free + High Protein} - Food Faith Fitness

It’s a real thing guys. Wikipedia told me so.

Pistachio Pesto Zoodles With Roasted Pork Tenderloin {Low Carb, Lower Fat, Gluten Free + High Protein}
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Pistachio Pesto:
  • ⅓ Cup Shelled Pistachios
  • 1½ Cups Packed fresh basil
  • ½ Cup Packed cilantro
  • Zest of ½ a lemon
  • ¼ Cup Fresh grated Parmesan cheese
  • 1 Tbsp Water
  • 2-3 Tbsp Olive Oil (depending on thickness preference)
  • Pinch of salt and pepper
  • For the zoodles:
  • 4 Medium Zucchinis
  • Salt
  • For the pork:
  • 1 2lb Pork tenderloin
  • 1½ Tbsp Olive oil divided
  • Salt/pepper
Instructions
  1. To make the zoodles:
  2. Slice the zucchini on a mandolin using a 5mm julienne blade.
  3. Place the zoodles in a large strainer and place the strainer over top of a large bowl.
  4. Sprinkle the zoodles generously with salt and let them sit for 30 minutes, stiring every so often.
  5. While the zoodles get ready, preheat your oven to 450 degrees and cut any visible fat off your pork tenderloin.
  6. Rub the pork with ½ Tbsp of olive oil and season with salt and pepper.
  7. Heat the remaining 1 Tbsp of olive oil in a large, oven proof pan on medium/high heat.
  8. Sear the pork until golden brown on each side, about 2-3 minutes per side.
  9. Pop the whole pan into the oven and cook until the pork reaches 145-150 degrees when a thermometer is inserted into the thickest part, about 10-15 minutes.
  10. Once cooked, remove the pork from the oven, cover and let rest for 10 minutes.
  11. To make the pistachio pesto:
  12. Place the pistachios in a food processor and process until roughly chopped.
  13. Add in the basil, cilantro, lemon zest and Parmesan cheese. Process until well chopped and combines.
  14. With the machine on, stream in the water and 2 Tbsp of olive oil. Add more oil if your prefer a runnier pesto. *
  15. Squeeze out any extra moisture from the zoodles and transfer to a large bowl.
  16. Stir the pesto sauce into the zoodles until well combined.
  17. Divide between 4 plates and top with sliced pork and additional Parmesan cheese, if desired.
  18. Devour!
Notes
* As this pesto is lower fat, it is supposed to be a thicker, dryer pesto. When combined with the watery zoodles, the pesto coats them beautifully. If you want your pesto more traditional, feel free to use more oil.

 Want more Zucchini?

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Chicken Zoodle Soup

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Turkey Zucchini Pizza Lasagna

Creamy Roasted Red Pepper Zucchini Noodles - Food Faith Fitness

Creamy Roasted Red Pepper Zucchini Noodles

Comments

  1. says

    HA HA, you made me laugh at 7:30 in the morning… I’m not even done my coffee. This looks great and I will definably use it as an excuse to eat cheesecake after…. If I eat a healthy dinner I’m allowed cheesecake… those are the rules right. I ‘ll look it up on wiki and let you know… btw great pics :)

    • Taylor Kiser says

      Haha I am glad you enjoyed the post ;)
      Definitely allowed cheesecake after a healthy meal..it balances out the calorie FOR SURE.
      But definitely let me know your results!
      Thanks Tracy! :)

  2. says

    Hi, my name is Ashley and I am addicted to pistachios! Seriously, I can’t get enough of them. I love their crunchy goodness and the uniqe flavor they add to dishes. Can’t wait to try this pesto with pistachios and roasted pork!

    • Taylor Kiser says

      EXACTLY! My husband was all “zucchini noodles…..” and then I showed him pork…he was happy!

  3. says

    Hi Taylor
    I’am Chantal from Travelling Papilles, i just discover your blog and I like the combination of healthy food and sport.
    Your recipe is amazing I like the idea of zucchini noodles.
    I’ll try your recipe.
    Chantal

    • Taylor Kiser says

      Thank you so much Chantal! It’s so nice to have you here! Let me know how you like it :) Have a great weekend!!

  4. says

    Can I just say how much I LOVE the word zoodles! It makes me happy just to say it!! Also love pistachio pesto. It is definitely more delicious than pine nut pesto!

  5. says

    I love it when you call him “huberoni”, you always crack me up!! Also, having cheesecake after a long week of holidays should be the law (aka you’d better make some for me next week when spring break is over because obvious reasons) so don’t apologize.
    And last but not least: these noodles. That pesto. The meeeeeeaaaaaaaat. Gimme gimme gimme. Seriously this needs to happen so soon!
    p.s: hope you’re having a lovely weekend so far! xxx

    • Taylor Kiser says

      Haha I don’t think he likes it very much! ;)
      Giiirrrllll…I’m on the cheesecake request like white on rice!
      Thanks friend..hope your weekend is splendid too!

  6. says

    What a great sounding meal Taylor! Love the zoodles with the higher-“solidity” pesto haha. And I’m always, ALWAYS a fan of pork anything. YUM! And I’m sure enjoying it on a Friday ups the enjoyment factore exponentially hahaha.

    • Taylor Kiser says

      Haha I’m glad you approve of the solidity ;) Thanks Chris! Pork is always a good choice in my books too!

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