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Carrot Noodles with Coriander Pesto

Carrot Noodles with Coriander Pesto
© Julian Kutos
Home Food & Drinks Recipes Cooking Carrot Noodles with Coriander Pesto

Carrot Noodles with Coriander Pesto

Vegetables

If you like zucchini noodles, try these ones made of carrot. Served with coriander pesto, sour cream and crispy croutons.

Julian Kutos

Coriander-Pesto

Ingredients
1 peeled garlic clove
2 bunch coriander
50 g bread, cut into small cubes
100 ml olive oil
salt
juice from 1 lemon
1 pinch(es) black pepper

Carrots

Ingredients
5 large carrots
salt

To serve

Ingredients
100 g sour cream
100 g bread cubes

Coriander Pesto

  • Pluck leaves from coriandar stalks, discard stalks. 
  • Blend together all ingredients with a hand blender. Season to taste.

Carrot noodles

  • Peel carrots. Cut wide noodles with a spiral cutter.
  • Bring a pot of salted water to a boil.
  • Cook carrot noodles for a few minutes until tender.

Serve

  • Toast bread cubes at 200°C fan bake until crispy.
  • Mix cooked noodles with pesto and sour cream. Sprinkle with the crispy croutons. 

Photo gallery of the preparation:

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