Zucchini Noodles With Cashew-Corinader Pesto

4.30 from 7 votes

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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.
Prep Time 15 minutes
Total Time 15 minutes
Served AsBrunch, Dinner, Lunch
CuisineBrunch
Servings 2
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Ingredients
  

  • 1 large zucchini
  • 1/2 teaspoon chili flakes
  • 1 teaspoon olive oil
  • For the pesto- 1 cup chopped coriander firmly packed
  • 6-7 cashews
  • 8-10 peppercorns
  • 2 garlic cloves
  • 2 teaspoon olive oil
  • 1/4 teaspoon Salt
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Instructions
 

  • 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

Notes

The zoodles turn soggy if left for a while so it is best to prepare 5-10 mins before serving. 

Please appreciate the author by voting!

4.30 from 7 votes
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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.

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