Zucchini noodle salad with Thai coriander pesto

Ingredients

• 4 medium-sized zucchinis, ends trimmed
• 2 cups coriander (stalks and leaves), washed, roughly chopped
• 1/2 cup raw macadamia nuts, plus a few for garnish
• 1 stalk fresh lemongrass, finely diced (about 1 tablespoon)
• 1/2 long red chilli, seeded, chopped
• 1 fresh kaffir lime leaf, finely sliced (or bottled)
• 1/4 cup melted coconut oil
• 1 teaspoon chopped garlic
• Juice of 1 lime
• 100g cherry tomatoes

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