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 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.
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 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.
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
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 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.
It’s a real thing guys. Wikipedia told me so.
- Pistachio Pesto:
- 1/3 Cup Shelled Pistachios
- 1 1/2 Cups Packed fresh basil
- 1/2 Cup Packed cilantro
- Zest of 1/2 a lemon
- 1/4 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
- For the pork:
- 1 2lb Pork tenderloin
- 1 1/2 Tbsp Olive oil divided
- To make the zoodles:
- Slice the zucchini on a mandolin using a 5mm julienne blade. *
- Place the zoodles in a large strainer and place the strainer over top of a large bowl.
- Sprinkle the zoodles generously with salt and let them sit for 30 minutes, stiring every so often.
- While the zoodles get ready, preheat your oven to 450 degrees and cut any visible fat off your pork tenderloin.
- Rub the pork with 1/2 Tbsp of olive oil and season with salt and pepper.
- Heat the remaining 1 Tbsp of olive oil in a large, oven proof pan on medium/high heat.
- Sear the pork until golden brown on each side, about 2-3 minutes per side.
- 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.
- Once cooked, remove the pork from the oven, cover and let rest for 10 minutes.
- To make the pistachio pesto:
- Place the pistachios in afood processorand process until roughly chopped.
- Add in the basil, cilantro, lemon zest and Parmesan cheese. Process until well chopped and combines.
- With the machine on, stream in the water and 2 Tbsp of olive oil. Add more oil if your prefer a runnier pesto. **
- Squeeze out any extra moisture from the zoodles and transfer to a large bowl.
- Stir the pesto sauce into the zoodles until well combined.
- Divide between 4 plates and top with sliced pork and additional Parmesan cheese, if desired.
** 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.
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