Zucchini Noodles Tossed with Pesto

May 18, 2018

A tasty and healthy option to regular pasta, this delicious dish makes a great entree or main and kids love it served with extra grated cheese. For a main serve with fresh salad and/ or warm garlic bread.


Pesto Ingredients

1 cup fresh basil leaves (packed tightly)

1 cup fresh spinach leaves (packed tightly)

1/2 cup freshly grated Parmesan cheese (Or vegan Parmesan)

1/2 cup extra virgin olive oil

1/3 cup pine nuts

3 tsp minced garlic

1/4 tsp salt

dash fresh ground back pepper

Zucchini Noodles

3 zucchinis

2 tbsp plant based Nuttelex


Food Processor

spiralizer or julienne peeler



1Place basil and pine nuts in a food processor then blitz until combined. Then add the garlic, followed by the cheese. While the food processor is running, slowly add the olive oil . Stir the pesto with a spatula and then add to taste salt and freshly ground black pepper

2To prepare the noodles: Spiralize the zucchini with a spiralizer or turn the zucchini into noodles using a julienne peeler.

3Next add 2 tablespoons Nuttelex in a fry pan and once the pan is sizzling hot add the zucchini noodles. Constantly toss the zucchini noodles with tongs for 5-7 minutes until cooked but still al dente – be careful not to overcook as they can quickly wilt and go mushy.

4Gently stir in pesto until well coated, and add a final sprinkle of salt and or cheese before decanting to serving bowls.