Thai Pesto with Zucchini Noodles
I’m really excited to share what I believe is the best_pesto sauce variation ever! Err, I might be a little over-caffeinated right now, but my enthusiasm is _genuinely genuine!! This coriander-basil-peanut ‘Thai pesto’ is steeped in deep and wholesome flavours. It’s not spicy, but has a hint of
  • 100gms rice noodles
  • 1 zucchini(about 300 grams), julienned (see post)
  • ½cup peanutstoasted , crushed
  • scallionchopped
  • strips red bell peppersyellow & amp ; , cut into
  • wedges Lemonserving
For the Thai Pesto
  1. For the pesto – place all the ingredients in the bowl of a food processor and blend until it reaches attains the consistency of a coarse pesto sauce. Taste to check if you’d like to adjust any flavours and the set aside.
  2. Cook the rice noodles according to package instructions, then drain and rinse with cold water and toss lightly with some sesame oil.
  3. Place the cooled rice noodles in a large bowl and add the zucchini noodles.
  4. Pour over the pesto sauce and toss to completely combine with the pesto.
  5. Sprinkle with chopped scallion and crushed peanuts. Garnish with bell peppers and serve with lemon wedges.