Zucchini Pasta with Kale Pesto, Pistachios and Pomegranate Seeds

Zucchini Pasta with Kale Pesto, Pistachios and Pomegranate Seeds

recipe by

430
calories
12
ingredients
4
servings
3.53

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Ingredients

4 zucchini about 12 inches long each, julienned with a julienne peeler or a mandolin, discard the seedy middle part
2 tsps sea salt
1/2 cup pistachios roughly chopped
3 stalks kale if you have a high powered blender you can use the whole stalks
1/3 cup basil
1/3 cup olive oil
1/3 cup pistachios
1/3 cup fresh lemon juice from about 1 ½ lemons
1/3 cup parmesan cheese or sub nutritional yeast to keep it vegan
3/4 tsp sea salt

Nutrition Facts

430
calories
32
g fat
18
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 12
SmartPoints: 16