Ingredients
Scale
- 1 Zucchini
- 1 Summer Squash
- 3 cups cherry tomatoes
- 1 1/2 cups loosely packed basil leaves
- 1 cup loosely packed flat-leaf parsley leaves
- 1 clove garlic
- 1/4 cup roasted pistachios
- 1/2 cup extra virgin olive oil, plus more for drizzling cherry tomatoes
- Kosher salt
- Freshly ground pepper
Instructions
- Using a spiralizer, create your spaghetti strands from the zucchini and summer squash. Alternatively, lay a box grater on its side, with the biggest holes facing up. Move your zucchini and summer squash lengthwise across the box grater to create long ribbons.
- Preheat oven to 400°F. On a foil-lined baking sheet, drizzle cherry tomatoes with a little olive oil and toss to coat. Sprinkle with Kosher salt and freshly ground black pepper. Roast for about 10-15 minutes, until the tomatoes have wrinkled and collapsed slightly.
- In a food processor, combine the basil, parsley, garlic, and roasted pistachios until coarsely chopped. Drizzle in olive oil and process until fully combined. Season with Kosher salt and freshly ground pepper. If the pesto is too thick, add a little more olive oil until the desired consistency is reached.
- In a bowl, combine the zucchini spaghetti, roasted tomatoes (and any juice that may have spilled out onto the baking sheet during the roasting process), and pistachio pesto. Garnish with extra chopped pistachio and/or basil if desired.