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)
Luna blu's ThoughtsBy Luna blu
This is tangy and zingy! A wonderful fresh Thai noodle dish!
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