- 2 Green zucchini , spiralized into thin noodles
- 2 cloves Garlic , finely chopped
- 1 teaspoon Olive Oil
- Salt , to taste
- 1/4 cup Cashew nuts
- 1 cup Coriander (Dhania) Leaves
- 2 cloves Garlic
- 1/4 teaspoon Sea salt
- Black pepper powder , a pinch
- 2 tablespoons Extra Virgin Olive Oil
Zoodles Tossed In Cashew Cilantro Pesto Recipe are a fun way of introducing zucchini in our diets. Zoodles are nothing but zucchini noodles. Zucchini has high content of vitamin C, carbohydrates, protein and fiber, making it a super food for losing weight. Since, it has higher water content, it makes you feel fuller. We will prepare the zucchini noodles and toss it in a delicious yet healthy cashew cilantro pesto sauce. Cashew, on contrary to what people say is much healthier as compared to the other nuts. The proanthocyanidins and high copper content in cashews helps in fighting colon cancer. It also aids in having healthy bones and nerves. The cashew cilantro pesto is made vegan, making it suitable for people following the vegan diet.
Preparation time : 15 min Cooks in : 5 min Total : 20 min
To begin making" Zucchini Noodles Tossed in Cashew Cilantro Pesto" which is the complete name, clean and spiralize the zucchini to thin noodles using a vegetable spiralizer and keep aside.
You can alternatively slice the zucchini to thin and long juliennes.
To prepare the cashew cilantro pesto, add all the ingredients mentioned to make pesto into a mixer grinder and prepare a smooth paste using little water and keep aside.
Heat oil in a pan, sauté the garlic till golden. Add the zucchini and toss it for a minute and switch off the flame.
Once the zucchini gets little colder, add the prepared pesto and mix well.
Garnish with a sprig of coriander leaves and serve the noodles.
Makes for 2 servings