Spaghetti with Zucchini and Pistachio Pesto
Ingredients
- 1 1/2 c. basil leaves, plus more for serving
- 1/2 c. mint, plus more for serving
- 1/4 c. shelled, toasted pistachios, plus more for serving
- 2 tsp. lemon zest
- 1 tbsp. lemon juice
- 1/4 c. grated Parmesan, plus more for serving
- 1/4 c. + 3 tbsp. extra-virgin olive oil, divided
- 1 zucchini, very thinly sliced (2 c.)
- 12 oz. spaghetti
- kosher salt
- Black pepper
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