Why This Recipe Works for a Post-Indulgence Reset
Zucchini noodles (“zoodles”) are a light, veggie-based alternative to pasta that still satisfy your craving for a comforting bowl of noodles — without the heavy carbs. Pair them with a fresh basil-pistachio pesto, and you have a nutrient-rich, anti-inflammatory dish perfect for digestion support after a season of indulgence.
Pistachios bring healthy fats and plant protein, while basil provides antioxidants and digestive-friendly oils. It’s fresh, filling, and ready in under 20 minutes.
Ingredients (Serves 4)
For the Zucchini Noodles:
- 4 medium zucchinis, spiralized into noodles
- 1 tbsp olive oil
- Pinch of sea salt
For the Basil-Pistachio Pesto:
- 2 cups fresh basil leaves, packed
- ½ cup shelled pistachios
- 2 cloves garlic, roughly chopped
- ½ cup extra-virgin olive oil
- Juice of 1 lemon
- ½ tsp sea salt (or to taste)
- ¼ tsp black pepper
- 2 tbsp grated Parmesan cheese (optional, or nutritional yeast for vegan option)
Instructions:
- Make the Pesto: In a food processor, pulse basil, pistachios, garlic, lemon juice, salt, and pepper until roughly chopped. Slowly drizzle in olive oil while blending until smooth. Add Parmesan or nutritional yeast and blend briefly to incorporate.
- Prepare the Zoodles: Heat olive oil in a large skillet over medium heat. Add zucchini noodles and a pinch of salt, tossing for 2–3 minutes until slightly softened but still firm (“al dente”).
- Combine: Remove zucchini noodles from heat, toss with the pesto, and serve immediately.
- Optional Toppings: Cherry tomatoes, grilled chicken, or sautéed mushrooms for extra flavor and nutrition.
Tip: If making ahead, store pesto separately and toss with noodles just before serving to keep them fresh and not watery.
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