This fragrant coriander pesto makes for a wonderful dressing for shaved zucchini “pasta”. Quick to make, gluten-free, Paleo and no cooking required.
By Martyna Candrick
- 2 bunches fresh coriander (about 2 packed cups once chopped)
- 1 small garlic clove
- 1 red long chilli, seeds removed
- ¼ cup raw cashews
- ? cup grated Parmesan cheese (you could use nutritional yeast flakes)
- ½ cup macadamia oil
- ½ tsp sea salt flakes
- good gring of black pepper
- 4-6 (450g / 1lb) small zucchinis
- ½ cup coriander pesto (see recipe above, or your favourite pesto)
- 2 tbsp pinenuts, toasted
- ¼ cup goat’s feta
- Chop coriander leaves, stems and roots roughly and place in a food processor (or jug if using a stick blender).
- Add garlic and chopped chilli, cashews, Parmesan, oil, salt and pepper. Process until semi-smooth.
- Store in a glass jar in the fridge for upto 2 weeks. Makes approx 1½ cups.
- Wash zucchinis and trim both ends. Grate, using a julienne grater, lengthways to make “pasta noodles”.
- Place grated zucchini in a bowls and drizzle with dressing. Using your hand, toss the strands to coat with the dressing.
- Divide “pasta” between serving bowls and serve sprinkled with toasted pine nuts and goat’s feta.
Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.