Zucchini Noodles With Cashew-Corinader Pesto

Zucchini Noodles With Cashew-Corinader Pesto - Plattershare - Recipes, food stories and food lovers

About Zucchini Noodles With Cashew-Corinader Pesto

The best part of a plant-based / vegan diet is that it pushes you out of your comfort zone and propels you to explore various ingredients, textures and techniques. And that it how I got to exploring and actually appreciating raw food. Yes, raw food does have some benefits but in the case of certain vegetables, we need to cook them to get the maximum nutrition. But these zucchini noodles are prefectly delicious and nutritious and best eaten raw.
5 from 2 votes
Print Pin

Recipe Time & More

Prep Time15 minutes
Total Time15 minutes
Servings - 2


  • 1 large Zucchini
  • 1/2 tsp Chilli flakes
  • 1 tsp Olive Oil
  • 1 cup Coriander firmly packed for the pesto chopped
  • 6-7 Cashews
  • 8-10 Peppercorns
  • 2 cloves Garlic
  • 2 tsp Olive Oil
  • 1/4 tsp Salt or as per taste
Kids Sandwich Cutter - Fun Designs New


  • Wash and wipe the zucchini. Use a zoodle maker or spiralizer to prepare the zoodles.
  • For making the pesto, toss the chopped coriander, cashews, peppercorns, garlic and salt into a small grinder jar.
  • Blend into a coarse paste. Add the olive oil and give a final buzz.
  • Take the noodles in a mixing bowl. Add about 2 tap of the pesto, 1 two olive oil and chilli flakes. Toss to mix it well.
  • Let it sit for 5 mins in the fridge before serving so that the flavours come together.
  • Serve

Recipe Notes

The zoodles turn soggy if left for a while so it is best to prepare 5-10 mins before serving. 
6 Grid Fridge Storage Boxes Containers New
Explore Recipes by Tags pesto recipesvegan recipes

Please appreciate the author by voting!

5 from 2 votes

Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

No comments yet

5 from 2 votes

Leave a Reply