zucchini vermicelli with cilantro pesto
This is tangy and zingy! A wonderful fresh Thai noodle dish!
3 7" zucchinis, cut into ribbons
1/2 red pepper, finely julienned
1/4 cup red onion, finely sliced
3 tablespoon fresh lime juice
3 tablespoon olive oil
2 tablespoon nama shoyu
1 tablespoon ginger, minced
3 clove garlic, minced
1 red Thai chili
1 cup fresh cilantro
Place your zucchini ribbons, jullienned red pepper and onion into a large bowl and set aside.
For the pesto combine all the ingredients into a blender, setting aside a little less than half the cilantro. Blend well.
Coursly mince the reserved cilantro and mix into the pesto.
Pour onto the ‘pasta’ and toss to coat.
Garnish with a sprig of cilantro!
note: if you want a richer sauce add more olive oil. You can also adjust the nama shoyu according to your taste!
(Photo courtesy of my wonderful and talented hubby. xox)