20141116 114709 e1416615584105 721x541 - Fettuzucchini With Cilantro Pesto
Salad, Side Dish, Vegetarian

Fettuzucchini With Cilantro Pesto

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Over the summer I made a really nice salad with raw shaved zucchini.  I really enjoyed the texture of the shaved zucchini and I also enjoyed not having to cook it.  So when I got 3 more zucchini in my box my taste buds fondly remembered that salad.  At the same time I was looking at that bunch of cilantro like “what am I going to do with YOU”.  I thought about using it for a sauce or a salad and then remembered a recipe for cilantro pesto I had seen a while back.  And then it hit me, Fettuzucchini with Cilantro Pesto!  I follow a lot of other food bloggers and had seen fake veggie pastas done before so I knew it was possible and people seem to enjoy eating it so I figured I would try my hand at it.  I wanted my cilantro pesto to have more of a Southwest or Mexican taste to it so I opted for Cotija cheese instead of Parmesean.  I’ve heard it referred to the Mexican Parmesean so it seemed fitting.  I also used lime instead of lemon and hazelnuts instead of pinenuts.  Hazelnuts as an ingredient aren’t particularly Mexican or Southwest but I had some leftover from that Chicken Caesar Salad and figured why not?  Behold, my addition to the long list of veggie “pasta” recipes on the internet.  #nospiralizer

Delightful Recipe

Serves 4

INGREDIENTS

  • 3 green zucchini
  • 1 large bunch of cilantro
  • 1 to 3 cloves of garlic depending on your taste
  • 5 or 6 hazelnuts
  • Cotija cheese (sometimes referred to as Mexican parmesean cheese)
  • 1 lime
  • Olive Oil
  • Salt & pepper to taste

 

  • Take the zucchini and score them lengthwise. Then take a veggie peeler and slice down the length of the zucchini which will give you thin ribbons like fettuccine. When you get to the end of the zucchini you will have to just chop or slice it into small bits. Put the fettuzucchini in a bowl and set aside.
  • Put the cilantro in a food processor with 1-3 cloves of garlic (depending on your taste) and 5-6 hazelnuts with as much of the skins rubbed off as you can. Blend it up into a paste.
  • Then add 3 one inch chunks of Cotija cheese and olive oil by the 1/4 cup fulls until it comes to a smooth consistency. Add salt, pepper and lime juice to taste.
  • Mix the fettuzucchini with the pesto in a big bowl until the “noodles” are covered in pesto.
  • Serve sprinkled with more Cotija cheese and lime slices.

 

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