step by step guide to prepare favorite Zucchini ‘noodle’ salad with Thai coriander pesto

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini ‘noodle’ salad with Thai coriander pesto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini ‘noodle’ salad with Thai coriander pesto is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini ‘noodle’ salad with Thai coriander pesto is something that I’ve loved my entire life.

Table of Contents


  • 4 medium-sized zucchinis, ends trimmed
  • 2 cups coriander (stalks and leaves), washed, roughly chopped
  • 1/2 cup raw macadamia nuts, plus a few for garnish
  • 1 stalk fresh lemongrass, finely diced (about 1 tablespoon)
  • 1/2 long red chilli, seeded, chopped
  • 1 fresh kaffir lime leaf, finely sliced (or bottled)
  • 1/4 cup melted coconut oil
  • 1 teaspoon chopped garlic
  • Juice of 1 lime
  • 100g cherry tomatoes


  • Step 1
    To make the zucchini noodles use a mandolin with a juiellenne attachment and slice into 2cm thick noodles, alternatively, cut zucchinis into 2cm wide strips and juillenne into thin strips. Set aside in mixing bowl.
  • Step 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.
  • Step 3
    When ready to serve, add 4 tablespoons of pesto to the zucchini and mix well. Add tomatoes and garnish with extra chopped macadamias. Serve as part of a shared picnic.

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