Zucchini Pesto Pasta

This dish is a simply favourite for a healthy, low-carb meal that you can make quickly.  This recipe will create 6 serves with an option to add strips of chicken for more protein.

Blend the following ingredients together in a food processor until desired consistency.

  • 1/2 cup fresh basil leaves
  • 1/2 cup spinach leaves
  • 1/4 cup freshly grated reduced fat Romano or Parmesan cheese (can use vegan cheese alternate)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pine nuts (can sub chopped walnuts)
  • 1-2 garlic cloves, minced (about 1-2 teaspoons)
  • Salt and freshly ground black pepper to taste


  •  6 large zucchinis

  •  1/2 cup (130g)  basil pesto

  • 1 cup of diced cherry tomatoes
  • 500g Chicken breast (optional)
  •  2 teaspoons finely grated lemon zest

  •  1/4 cup pine nuts, toasted

  •  finely grated parmesan cheese to garnish

  •  Basil leaves, to serve


    • Step 1. Cut the zucchini into long thin ribbons (a mandoline or spiralizer is ideal), then use a sharp knife to cut each ribbon into thin strips. Alternatively just use a peeler to create thin strips. Place zucchini in a colander set in the sink and toss with 1 teaspoon of sea salt. Allow to drain for 30 minutes, then rinse well and pat dry with paper towel.

    • Step 2. Dry fry strips of chicken breast in pan and heat tomatoes.

    • Step 3. Toss zucchini with pesto, chicken, lemon zest, alittle oil and pine nuts, then season. Pile onto plates and sprinkle with the parmesan, tomatoes and drizzle with a little extra oil. Garnish with a few basil leaves and serve.

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