Zucchini Noodles with Arugula-Pistachio Pesto


I’m sharing a veggie recipe,

Zucchini Noodles with Arugula-Pistachio Pesto,

in preparation and the return of

The Novel Bakers for Beatrix Potter Week

 starting Monday, April 7th!


I’ve been immersed in the charmed world

of Beatrix Potter, filled with flowers and gardens

and of course, Peter Rabbit!


While this recipe doesn’t have to do anything to do with Beatrix Potter other than possibly zucchini (or courgettes) growing in Mr. McGregor’s garden :) this is a delicious way to enjoy zucchini if you want to bookmark or pin the recipe for the summer months when it’s multiplying like bunnies in your garden!


I also found a new pesto recipe while eating veggies for Beatrix Potter/ Bunny week, Arugula-Pistachio Pesto. . . a great alternative for Basil Pesto until basil is in season with a more economical alternative to pine nuts~ pistachios!


Zucchini Noodles with Arugula-Pistachio Pesto

For Zucchini Noodles:

Run washed and dried zucchini over the large holes of a cheese grater. (It works best if cheese grater is flat on a cutting board rather than upright. Note: larger squash are easier to grate and safer.)

You could also use a mandoline or julienne peeler to cut your zucchini noodles, or if you have room in your kitchen pantry for another gadget, this spiralizer from Williams-Sonoma for cutting zucchini ‘noodles’ that looks like great fun :)


Salt your ‘noodles’ and place in a colander, allowing them to sit for about 20 minutes. Gently squeeze noodles or wrap in paper towels to drain and draw out excess moisture.

Heat 2 tablespoons of olive in large skillet on medium high heat and then add noodles. Cook, stirring for 2 – 3 minutes to heat through, toss in pesto to taste, and add grape or heirloom tomatoes. Serve with additional Parmesan cheese if desired.

Arugula-Pistachio Pesto

Arugula-Pistachio Pesto


1 garlic clove, peeled

1/2 cup finely grated Parmesan cheese

1/2 cup unsalted dry roasted pistachios

2 cups (packed) arugula

1 tablespoon (or more) fresh lemon juice

1 teaspoon lemon peel zest

1/2 cup olive oil


For Pesto:

Finely chop garlic in processor. Add pistachios and process until finely chopped. Add arugula, lemon juice, zest, cheese and oil and blend to coarse paste. Season pesto with salt and pepper to taste and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.

Arugula-Pistachio was a delicious discovery and may come to be our new favorite pesto! It also stays nice and green and doesn’t oxidize like basil pesto does.


You can find a printable recipe, here.

Visit Jain, Michael Lee & Me :)

for more Bunny/Beatrix Potter fun. . .


Beginning Monday, April 7th:

 a quiet life

Rattlebridge Farm 

You can also hop along :) with us on Pinterest and find all the recipes & bunny inspiration for the week!

Zucchini Noodles with Arugula Pistachio Pesto

Thank you for your visit, I’m joining:

Marvelous Mondays,  Metamorphosis Monday,

The ScoopInspire Me Tuesday,

Wow Us WednesdaysFoodie FridayHome Sweet Home,

 Be Inspired FridaySeasonal Sundays

  22 comments for “Zucchini Noodles with Arugula-Pistachio Pesto

  1. April 4, 2014 at 6:28 am

    Good morning! What a refreshing salad! this is one to save. Living in Fl. I always look for something refreshing and healthy. My daughter danced in Beatrix Potters ballet. It brings back memories. Have a great weekend!

  2. April 4, 2014 at 7:12 am

    Don’t know which I loved more … all the Beatrix Potter “stuff” or the recipe for the zucchini noodles! YeeHaw!

  3. franki
    April 4, 2014 at 8:19 am

    Aahh, Beatrix Potter….still warms my heart after “all these years.” Thank goodness you didn’t have a rabbit stew recipe… franki

  4. April 4, 2014 at 8:25 am

    Hi Mary, I’m so excited about Beatrix Potter week that I’m hopping up and down! I think I’ll get out my Peter Rabbit mugs to use when I read all the posts. Novel Baker Weeks are my absolute favorite times in blogland! Using the pistachios in your mouth-watering salad is an interesting idea, especially with the current prices of pine nuts! And that spiralizer is so neat–we love broccoli slaw here and I think it would cut the broccoli and carrots without shredding my knuckles too. Your salad and news of Novel Bakers Week are two things to be happy about! Linda

  5. April 4, 2014 at 8:58 am

    What a delightful salad, and it just may grace my table at tonight’s dinner gathering. Thinking ahead to Beatrix Potter makes my heart beat a little faster as there is so much magic there.

  6. paula
    April 4, 2014 at 9:11 am

    I was like :) OOOH exciting for next week of Beatrix Potter, brings back memories I did my daughter nursery in that many years ago, and I am so glad I kept all of it for grandchild(ren) hopefully someday !
    The salad looks absolutely wonderful, what time is lunch ! :)
    Have a lovely day!

  7. paula
    April 4, 2014 at 9:14 am

    p.s Mary the rabbit is that a towel or tablecloth ?

    • April 4, 2014 at 12:08 pm

      Hi Paula, it’s a dish towel :)

  8. April 4, 2014 at 10:21 am

    this looks wonderful. I think I will give it a try this weekend!

  9. April 4, 2014 at 11:01 am

    Seeing the B. Potter images brings back memories of when my kids were little so thanks!!!! This recipe sounds wonderful! Can’t wait to try it and also to see everything on Monday!!!

  10. April 4, 2014 at 11:40 am

    so darn adorable, every little last bite! i can’t wait to make this in the heat of summer, something truly worth nibbling on!

    and twins of course…

    waving hi to phoneix, still in funky storm up north today, perfect for sitting back and admiring all you share~

  11. Cheryl
    April 4, 2014 at 5:23 pm

    Mary, so happy the Novel Bakers are back…and with Beatrix Potter…what could be better?!!

  12. Lynn@Happier Than A Pig In Mud
    April 4, 2014 at 5:45 pm

    Sounds like a healthy meal Mary, great colors! The tomatoes are really speaking to me too… Maybe I’ll see what’s at the produce store tomorrow:@)

  13. April 4, 2014 at 7:32 pm

    I will be making this soon. Pinned for later.
    I am excited about next week with the Novel Bakers. Love Beatrix Potter. Enjoyed visiting her home in England.

  14. April 4, 2014 at 10:01 pm

    Mary, Monday can’t come soon enough for me. I’ve been eagerly anticipating Beatrix Potter Week since you all announced it. ;-)

  15. April 5, 2014 at 9:36 am

    What a great, new recipe to try, Mary! The arugula sounds like the perfect swap for basil and I can always use inspiration for zucchini. I look forward to the Novel Baker’s Week. xo

  16. April 5, 2014 at 6:03 pm

    This looks like heaven! I have had zucchini ribbons but never seen the noodle version, I know it must be divine~I am hopping up and down in anticipation of next week and traveling to the land of Beatrix Potter with the Novel Bakers, can’t wait!

  17. April 5, 2014 at 8:28 pm

    If my husband has one gripe with me it’s that I take so a lot time grocery
    purchasing because I’m forever reading labels.

  18. April 5, 2014 at 10:45 pm

    Oh my, what a delicious looking recipe. At first, I thought there was no way my household would go for it, but the more I studied the recipe, the more I think I may just try this. And Beatrix Potter! Who doesn’t love Peter Rabbit?

  19. April 6, 2014 at 8:42 am

    Mary, I’m so excited about making this recipe! It fits into our low carb eating plan perfectly! I have been meaning to try zucchini noodles so seeing this has provided the inspiration to make this soon. I planted zucchini and tomatoes in the garden yesterday, but I’m not waiting on those to make this!

  20. April 6, 2014 at 2:12 pm

    Beautiful dish…Love the idea of making the ‘zucchini noodles’.
    I will be doing something like this very soon.

    A few years ago, I attended a cooking class at the Mala`ai Culinary Garden of the Waimea Middle School, here on our island, we made the arugula pesto but used macadamia nuts instead of pine nuts.

  21. April 15, 2014 at 10:42 am

    oh I have just bought a julienne slicer to make courgette noodles, will pin this for when it arrives :) popped over from this gal cooks :)

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