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 it; it’s not tangy, but that hint of lemon sure is great; it has sugar, but is unbelievably balanced out with a bit of fish sauce… it took every bit of self-control to not lick that bowl clean!
Tossed with some zucchini ‘noodles’ and rice noodles, sprinkled with crunchy peanuts, chopped scallion and bright bell peppers – it takes the essence of a traditional pesto sauce and marries it with the textures and flavours of Phad Thai. It’s no surprise then, that this recipe made it to the cover of Sneh Roy’s recently released book, ‘Tasty Express’. If, like me, you can’t wait to get going in the kitchen with recipes from her book, then I’d highly recommend buying a Kindle version. The print version, last checked, is a little while away from making it to Indian shores.
A julienne peeler is the best way to get thin spirals of zucchini, but if you don’t have that at hand, use a regular Y-shaped peeler to make zucchini ‘ribbons’ and then cut them into thin strips with a knife. Just gather up all the pretty zucchini noodles and give them a tight squeeze to drain out their liquid before you toss them with the pesto. This will just make sure that the texture and flavours don’t get diluted. The introduction to ‘Tasty Express’ describes Sneh’s recipes as “simple but imaginative”, words that you’ll find, hold true through every bite of this Thai Pesto with Zucchini Noodles. Congrats Sneh, your book is truly inspirational and I can see a lot of the recipes being rotated into our family dinners!
Recipe adapted from Tasty Express