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