Looking for a light and refreshing dinner option? Here it is! It’s filled with all good things – veggies, antioxidants, healthy fats, and loads of flavor – so you’ll be sure to feel like a million bucks after this meal.

Recipe by: Kristen with the Endless Meal

INGREDIENTS

  • 4 zucchinis, about 12 inches long each, julienned with a julienne peeler or a mandolin (discard the seedy middle part. (this is the spiralizer I have)
  • 2 teaspoons sea salt
  • ½ cup pistachios, roughly chopped
  • Seeds from 1 pomegranate

FOR THE PESTO:

  • Leaves from 3 stalks of kale (if you have a high powered blender you can use the whole stalks)
  • ⅓ cup basil
  • ⅓ cup olive oil
  • ⅓ cup pistachios
  • ⅓ cup fresh lemon juice, from about 1 ½ lemons
  • ⅓ cup parmesan cheese, or sub nutritional yeast to keep it vegan
  • 2 garlic cloves
  • ¾ teaspoon sea salt

Click here for full recipe.

 

The featured image is a stock photo meant to represent this dish.