Carrot Noodles with Coriander Pesto

Carrot Noodles with Coriander Pesto

© Julian Kutos

Carrot Noodles with Coriander Pesto

Carrot Noodles with Coriander Pesto

© 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
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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