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
Units
Scale
- 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