1/3 cup shelled pistachios, plus more for garnish

1 large clove garlic, smashed

1/2 cup grated Parmesan, plus more for garnish

2 tablespoons sherry vinegar (see notes)

1 tablespoon freshly squeezed lemon juice, plus more to taste

1/2 cup good-quality olive oil

Kosher salt and pepper, to taste

Spiralize the zucchini using a spiralizer, mandoline or vegetable peeler. Pat the zucchini noodles very dry with paper towels or a kitchen towel and transfer to a large bowl.

Combine the parsley, arugula, pistachios and garlic in the bowl of a food processor or blender and process until coarsely chopped. Add the Parmesan, vinegar and lemon juice, and pulse until combined. With the machine running, slowly add the olive oil until the pesto is thick and smooth. Taste; add salt, pepper and additional lemon juice as needed.

Add the pesto to the bowl with the zucchini noodles and toss until well combined. Taste and adjust seasoning as needed. Garnish with chopped pistachios and grated Parmesan. Serve immediately.

Recipe notes: Red wine or balsamic vinegar can be substituted for sherry vinegar. Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover the container and refrigerate it for up to a week. Pesto can also be frozen for several months.

(Nealey Dozier is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)