Coriander, Orange + Pepita Pesto (and Maple + Apple Cider Dressing)

The thick of summer.  Holy heck, I don’t want to always be talking about the weather but some how I always end up talking about the weather.

It is so humid in Brisbane at the moment that yesterday I recieved a text ‘My neck, my back….” insert musical interlude and you will have some (weird) visualisation as to exactly how hot and humid it has been when you step out of the house or office.

It made me laugh, a little for its visualisation and a little for its (in)appropriateness #truth Anyway, zoodles are nothing new - very 2015?  Or 2014.  I tend to get onto these trends late cause I am creating in my own little world.  I am a fan of the spiralised vege because it allows you 

  1. to break up the amount of pasta you eat 
  2. use as a complete substitution to pasta for all kinds of dishes.  

Along with Cauliflower rice you do have a plant-based or plan-boosting option for rice and pasta.  How ever you use it, they remain a great way to consume more raw vege and that is a win in my books!  In the pic above I zoodled a zucchini and a couple of radishes - then it was topped with the coriander pesto below for a nutrient dense green component.

Coriander, Pepita + Orange Pesto


  • 1 bunch coriander

  • 1 handful rocket
  • Juice and zest of 1 orange
  • 1 cup of pepitas
  • up to 1/3 cup sunflower or macadamia oil

Blitz the first four ingredients in a high powered blender or food processor until they are quite smooth, and then bring together by adding a stead stream of oil until you reach a consistency you are happy with. 

Season and store in a the fridge with a layer of oil - or spoon into ice cube tray to freeze, and then use alter in quick laksa soups, minestrones and curries.

The kicker for this recipe?  Adding around a tablespoon of this maple vinegarette from my post on revolutionising your lunch time salads.

I have added it for you here, but check out the 5 dressings - they will pimp your rocket, tomato and avo in the best way.  Yum.

Maple + Apple Cider Vinegar Dressing

  • 1 Tbs Maple Syrup
  • 1 Tbs Apple Cider Vinegar
  • 1 Tbs Sunflower Oil
  • S+P to taste

Whisk together with a fork, or shake it up in a jar.  This makes enough for two serves.  You can multiply this recipe as many times as you need and keep it on hand - I would say that you could halve the maple and use little squeeze of lemon, lime or orange if you wanted to reduce the maple content.

Rice bran is a suitable replacement, or orange juice for that matter!