Zucchini Vegetti with Spicy Coriander-Almond Pesto
Serves: Serves 2
  • 2 zucchinis
  • 100g coriander leaves
  • 1 bird’s eye chilli, sliced
  • Handful of almonds, lightly toasted
  • 2 cloves garlic, smashed
  • Olive oil
  • 2 Tbsp almond milk (optional)
  • Salt to taste
  • Handful of cherry tomatoes, sliced lengthwise
  • Toasted pinenuts to garnish
  1. Make zoodles using a spiraliser or mandolin. Season with salt, toss and refrigerate while you prepare the pesto.
  2. Pulse coriander, chilli, almonds and garlic in a food processor. Add as much oil as necessary to make a pesto.
  3. Add almond milk to make it extra creamy, season with salt and pulse again.
  4. Toss cherry tomatoes in olive oil and a pinch of salt and roast for ten minutes until skin is wrinkly.
  5. Drain zoodles, toss with pesto, fold in tomatoes and serve garnished with pine nuts. Enjoy your super-healthy and delish meal!
Recipe by Little Green Kitchen at http://www.littlegreenkitchen.com.sg/zucchini-vegetti-with-spicy-coriander-almond-pesto/