Ingredients: Green zucchini - spiralized into thin noodles, cloves Garlic - finely chopped, teaspoon Extra Virgin Olive Oil, - to taste, cup Cashew nuts, cup Coriander (Dhania) Leaves, cloves Garlic, teaspoon Sea salt, pepper powder - a pinch, tablespoons Extra Virgin Olive Oil, Vegan diet
Instructions: To begin making Zoodles Tossed In Cashew Cilantro Pesto Recipe, 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 Zoodles Tossed In Cashew Cilantro Pesto Recipe.Serve the Zoodles Tossed In Cashew Cilantro Pesto Recipe along with Roasted Tomato and Pumpkin soup for light weeknight dinner.