I started making zucchini noodles a few summers ago when the garden produced more zucchini than anyone could responsibly eat as a vegetable side dish. This coriander and cashew pesto version became the one I kept coming back to. Coriander pesto sounds a little unusual if you grew up on basil, but the flavor is bright and slightly grassy in a way that pairs well with the mild zucchini. Cashews give it a creaminess that pine nuts can’t quite match. Goat’s feta crumbled on top adds enough salt and tang to pull everything into focus.
How to Make Zucchini “Pasta” with Coriander and Cashew Pesto
Making the pesto
Use the whole coriander plant: leaves, stems, and roots all go in. The roots add depth that you lose if you trim them off. Process until semi-smooth rather than completely pureed; some texture in the pesto is better than a thin paste. Your call. Store in a jar with a thin layer of oil on top to keep it from oxidizing.
Grating the zucchini
A julienne peeler or grater makes long, thin strands that hold the pesto better than spiralized noodles. Small zucchinis work better than large ones for this: the flesh is less watery and the texture stays firmer. Toss with pesto right before serving so the noodles don’t soften too much from sitting. 
Zucchini “Pasta” with Coriander and Cashew Pesto
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
Fresh zucchini noodles tossed in a vibrant coriander and cashew pesto. Topped with toasted pine nuts and feta for a light and flavorful meal.
Ingredients
- 2 cups (473 ml) fresh coriander
- 1 clove garlic
- 1 whole red long chili
- 1/4 cup raw cashews
- 1/4 cup grated Parmesan cheese
- 1/2 cup macadamia oil
- 1/4 tsp sea salt flakes
- good grind of black pepper
- 1 lbs (450 g) small zucchinis
- 1/2 cup coriander pesto
- 2 tbsp pinenuts
- 1/4 cup goat’s feta
Instructions
- Chop coriander leaves, stems, and roots roughly and place them in a food processor (or jug if using a stick blender).
- Add garlic, chopped chili, cashews, Parmesan, oil, salt, and pepper. Process until semi-smooth.
- Store in a glass jar in the fridge for up to 2 weeks.
- Wash zucchinis and trim both ends.
- Grate the zucchinis lengthwise using a julienne grater to make “pasta noodles”.
- Place the grated zucchini in a bowl and drizzle with dressing. Toss the strands with your hand to coat them with the dressing.
- Divide the “pasta” between serving bowls and serve sprinkled with toasted pine nuts and goat’s feta.
Notes
- For a richer pesto, soak the cashews in warm water for 30 minutes before blending.
- If you don’t have a julienne grater, use a vegetable peeler to create zucchini ribbons.
- To prevent the zucchini noodles from becoming watery, gently pat them dry with a paper towel after grating.
- Prep Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
Can I use a spiralizer instead of a julienne grater?
Yes, a spiralizer works well and will give you longer, more uniform noodles. A regular vegetable peeler also works if you want wider, flat ribbons instead.
What can I substitute for macadamia oil?
Extra virgin olive oil or avocado oil are the best alternatives. Both have a mild enough flavor that they will not overpower the coriander and cashews.
Will the zucchini noodles get watery if made ahead?
Zucchini releases moisture as it sits. If prepping ahead, keep the noodles and pesto separate, then toss them together right before serving.
