Zucchini ‘Pasta’ with Pesto

This recipe makes about three cups – enough to use now and freeze for another day.


For the pesto:

¼ cup pine nuts
¼ cup walnuts
9 cloves garlic, crushed
5 cups fresh basil leaves
1 tsp sea salt
1 tsp ground pepper
1 ½ cup virgin olive oil

Optional: 1 tsp mami seasoning and 1 tsp nutritional yeast, or to taste

For the ‘pasta’, use four medium organic zucchini.


1.   For the pesto, throw everything but the zucchini into a food processor and whizz until smooth. Reserve about a cup to use now, and freeze the rest in ZipLoc bags for later.

2.   Use a Spiralizer (, $40); put the zucchini in one end, turn the handle and poof! You have spaghetti-sized raw ‘pasta’.

Mix the pesto into the ‘spaghetti’ and serve with a crisp green salad. This is very refreshing on a summer’s evening.

The printer-friendly downloadable file is HERE.