Zucchini Vegetti with Spicy Coriander-Almond Pesto
Zucchini Vegetti with Spicy Coriander-Almond Pesto
Serves: Serves 2
Ingredients
- 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
Instructions
- Make zoodles using a spiraliser or mandolin. Season with salt, toss and refrigerate while you prepare the pesto.
- Pulse coriander, chilli, almonds and garlic in a food processor. Add as much oil as necessary to make a pesto.
- Add almond milk to make it extra creamy, season with salt and pulse again.
- Toss cherry tomatoes in olive oil and a pinch of salt and roast for ten minutes until skin is wrinkly.
- Drain zoodles, toss with pesto, fold in tomatoes and serve garnished with pine nuts. Enjoy your super-healthy and delish meal!
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