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Raw Zucchini ‘Noodles’ & Thai Coriander Pesto

I’ve already written about the Raw Food Revolution in a previous blog post and it looks like it’s here to stay! I think that can only be a good thing, especially for those who don’t like to cook. Think about it, raw food involves no cooking so for those who don’t have time to cook or don’t like cooking, you don’t have to. For those who do like cooking, if you make this recipe you’ll totally be on trend. Everybody wins! Enjoy this recipe as part of a shared feast. This pesto recipe is also a winner with grilled seafood and steak! Yummo. x

Raw Zucchini ‘Noodles‘ & Thai Inspired Coriander Pesto

Serves 6

Prep Time: 20 minutes

What’s in it?

4 medium sized zucchinis, ends trimmed

2 cups of coriander (stalks and leaves), washed, roughly chopped

½ cup raw macadamia nuts, plus a few for garnish (or roasted if that’s what is stocked nationally)

1 tablespoon fresh lemongrass, finely diced

½ long red chilli, deseeded, diced

1 fresh kaffir lime leaf, finely sliced (or bottled)

¼ cup coconut oil, melted / liquidfied*(1/4 cup when oil is melted)

1 teaspoon diced garlic

1 lime, juice only

100g cherry tomatoes

 

How to make it:

  1. To make the zucchini noodles use a mandolin with a juiellenne attachment and slice into 5mm thick noodles, alternatively, cut zucchinis into 5mm wide strips and juillenne into thin strips.** Set aside in mixing bowl. ***
  2. To make coriander pesto place coriander, macadamia nuts, lemongrass, chilli, kaffir lime leaf, coconut oil and garlic, into a small mixer or blender, and blend until a smooth consistency is achieved. Taste and season with a little sea salt and about a teaspoon of lime juice
  3. When ready to serve, add 4 tablespoons of pesto to the zucchini and mix well. Add tomatoes and garnish with extra chopped macadamia. Serve as part of a shared picnic.

 

* To liquefy coconut oil place in microwave for 1 minute or heat on stove

** You can also use a peeler to make zucchini ribbons instead of noodles

** You can also blanch zucchini noodles in boiling water for 1 – 2 minutes and drain well if preferred

*** Pesto should keep in a sealed container in the fridge for 1 week

 

 

 

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2 Responses to “Raw Zucchini ‘Noodles’ & Thai Coriander Pesto”

  1. October 13, 2013 at 7:41 pm #

    Love this recipe, a great idea, especially for spring!
    Dani did you know macadamias are an Australian nut, originating from South East Qld and Northern NSW?

  2. Finnish
    December 11, 2013 at 12:53 am #

    Hiya! I just watched the episode of MasterChef Australia 2011, the episode you went out. You were the best cook in my opinion!
    I wish you luck with your shop or other businesses!
    Nice website!

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