Serves 4 What you'll need 3 medium-large zucchinis1 large continental cucumber, peeled2 garlic clovespiece of fresh turmeric, approx. 3cm, peeled piece of fresh ginger, approx. 2cm, peeled 1 eschalot, chopped1 bunch coriander, leaves and stems, and extra for garnish1 small red chilli, seeded (or to taste)1 tsp sesame oil3/4 cup roasted cashews, and extra for garnish1 tbsp tamari1/2 tsp raw honey1/4 cup extra virgin olive oil1 lime, juicedpinch of sea salt and cracked black pepper Using a julienne peeler or spiraliser, make ‘noodles’ with the zucchini and cucumber. In a mortar and pestle ( or blender ), pound garlic, turmeric, ginger and eschalot together. Add coriander stems, chilli and sesame oil and continue to pound until it becomes a paste. Add coriander leaves, cashews, tamari and honey. Continue grinding, gradually adding olive oil until it comes together and is similar in consistency to pesto. Finish with lime juice and pepper. To serve, toss the noodles with pesto and place on a serving plate. Sprinkle with extra coriander and cashews. Recipe extracted from Gwinganna Lifestyle Retreat's recipe book "A Taste of Gwinganna" which can be purchased here. https://womenlove.health/food/pesto-bacon-zucchini-farfalle-with-a-twist/
