So, if you haven’t noticed, I love, love, love cilantro. Love it. Unfortunately, it’s so often relegated to the role of garnish or minor seasoning. A cilantro pesto, however, packs some serious cilantro punch. This dish, with angel hair noodles made from raw zucchini, is infused with cilantro flavor and perfectly complemented with a juicy pineapple/red pepper salsa.
I used my Saladacco vegetable spiralizer to make the noodles, but don’t worry if you don’t have one. A vegetable peeler works, too, though you’ll have more linguine style noodles.
For two servings, you’ll need: 1 medium zucchini
For the Cilantro Pesto: 1 c. cilantro 2 Tbsp olive oil 2 Tbsp pine nuts 1 Tbsp lime juice pinch salt & pepper
For the Salsa: 1/4 c. diced pineapple 1/4 c. diced red bell pepper 1/4 tsp red curry paste (or chili pepper) 1/2 tsp agave nectar 1 tsp. lime juice
To make the pesto, just blend ingredients in a food processor or high-speed blender. To make the salsa, just toss everything together in a bowl. I used a Thai red curry paste for some spice, but you could use minced jalapeno or chili pepper. Adjust the amount of spice to your taste. I’m a bit of a wimp about these things. Also, when you first make your zucchini noodles, it’s best to sprinkle them with a little salt and let them sit in a strainer for a little while before using, to let some of the moisture drain out.