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https://homeiswheretheboatis.net/2014/04/04/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. Larger squash are easier to grate and safer.) You could also use a mandoline or julienne peeler to cut your zucchini noodles.
Salt your ‘noodles’ and add to a colander, allowing them to sit 15 – 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, toss in pesto to taste and add grape or heirloom tomatoes. Serve with additional Parmesan cheese if desired.
Arugula-Pistachio Pesto
INGREDIENTS
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.