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!
I have really exciting news!
(insert suspenseful pause here)
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.
I’ll make it up to you in hazelnut paleo 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.
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.
And maybe some healthier peanut butter cheesecake bars.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 Cheesecake into all the posts? Even I don’t understand.
Back to pesto.
I’m going to be straight up with you: this isn’t a traditional pesto, like that zucchini noodles with everything 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 gluten free shortbread cookies, a Moroccan chicken skillet, and even in a raw vegan tart with chocolate and pistachios. 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
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.
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 Zucchini noodles 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.
It’s a real thing guys. Wikipedia told me so.
Want more Zucchini?
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