Pistachio Pesto Zucchini Noodles

1. To make the zoodles (zucchini noodles):
2. Slice the zucchini on a mandolin using a 5mm julienne blade.
3. Place the zoodles in a large strainer and place the strainer over the top of a large bowl.
4. Sprinkle the zoodles generously with salt and let them sit for 30 minutes, stirring every so often.
5. While the zoodles get ready, preheat your oven to 450 F and cut any visible fat off your pork tenderloin.
6. Rub the pork with ½ tablespoon of olive oil and season with salt and pepper.
7. Heat the remaining tablespoon of olive oil in a large, oven proof pan on medium-high heat.
8. Sear the pork until golden brown on each side, about 2-3 minutes per side.
9. Pop the whole pan into the oven and cook until the pork reaches 145-150 F when a thermometer is inserted into the thickest part, about 10-15 minutes.
10. Once cooked, remove the pork from the oven, cover pan with a sheet of foil and let pork rest for 10 minutes before slicing to your preferred thickness.
11. To make the pistachio pesto:
12. Place the pistachios in a food processor and process until roughly chopped.
13. Add in the basil, cilantro, lemon zest and Parmesan cheese. Process until well chopped and combined.
14. With the machine on, stream in the water and 2 tablespoons of olive oil. Add more oil if your prefer a runnier pesto (see note).
15. Squeeze out any extra moisture from the zoodles and transfer to a large bowl.
16. Stir the pesto sauce into the zoodles until well combined.
17. Divide zoodles between 4 plates and top with sliced pork and additional Parmesan cheese, if desired.

Note: As this pesto is lower fat, it is supposed to be a thicker, dryer pesto. When combined with the watery zoodles, the pesto coats them beautifully. If you want your pesto more traditional, feel free to use more oil.