Pesto Zucchini “Spaghetti”

pennybenjaminMain Meals, NourishLeave a Comment

Zucchini Pesto Pasta

Pesto and Italy. They go together like “Love and Marriage”, “peas and carrots”. You get the picture. Pesto, has got to be one of my favourite flavours/sauces/accompaniments. Whether it’s with zoodles like this or topped on a lovely piece of lamb. Check out my Italian-inspired pesto here.

Cooking Class


Recipe Type: GF, DF(option), RSF, V, Paleo

Serves 4-6
Time 30 min


– 4 medium zucchini
– 1 punnet cherry tomatoes, halved
– handful kalamata olives, halved (optional)
– 400g cooked lamb/chicken/tofu/mozzarella sliced or shredded (optional)

For the Pesto sauce:

1-2 cloves garlic
2 sun-dried tomato halves
1 thumb-sized piece of Parmigiano Reggiano (Parmesan Cheese) – Omit if for dairy-free
4 T olive oil
juice of 1 lemon6
1 bunch fresh basil (or any fresh herbs like chives, oregano, rosemary, parsley, mint, or a mixture)
handful of spinach and/or kale
1/2 C cashews (or any type of nut)
salt and pepper to taste
1-2 T water if necessary to help combine


  1. Using a julienne slicer or spiralizer, shred the zucchini into strips/zoodles – this makes your ‘zucchini spaghetti’. Place in a bowl.

  2. Add the halved cherry tomatoes, olives, and cooked meat and set aside.
  3. pesto zucchini pasta

    Julienne Peeler

    Dice any zucchini bits left over and add them to a separate bowl.

  4. To this bowl, add all pesto ingredients and combine with a stick mixer (alternatively, use a blender or food processor) until smooth and creamy. Adjust for salt/pepper/acid as desired.

  5. Add zucchini/tomato/olive/meat mixture to a pan heated on a medium stove.

  6. Pour the pesto over spaghetti mixture and toss with tongs to combine. This should only take 2-3 minutes, just to heat through.

  7. Once heated through, transfer to a bowls, top with parmesan or chopped nuts and enjoy!

    pesto zucchini Pasta

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