zucchini spaghetti with basil and parsley pesto

I absolutely adore my new favourite spaghetti made from humble zucchini. Who would have known that zucchini could taste so damn good? Try this with a tomato sauce, a traditional bolognese or this simple pesto.

Recently I was asked to cook for one of the most prestigious resorts in the world. I wanted to showcase nutritious recipes that would make people reconsider what they thought about food. I served a selection of mainly offal-based and above-ground green vegetable dishes. The response was amazing. The breakthrough moment was when I served raw zucchini ‘spaghetti’ to a few Italians and they said they couldn’t believe how fresh and delicious it was.

  • 1 ½ tablespoons coconut oil duck fat, tallow or other good quality fat
  • 3 zucchini (500g) cut into spaghetti strips on a mandolin or slicer
  • 1 garlic cloves crushed
  • 10 kalamata olives pitted and halved
  • Basil and Parsley Pesto (Makes 400 ml)
  • 2 large handful basil
  • 2 large handful flat-leaf parsley
  • 2 garlic cloves coarsely chopped
  • 1 tablespoon pine nuts toasted
  • 2 tablespoons lemon juice
  • 12 macadamia nuts toasted
  • 125 mls macadamia oil extra virgin
  • olive oil
  • sea salt Himalayan salt
  • freshly ground black pepper
  • To make the pesto, place all the ingredients in a mortar and pestle or food processor grind/process combine to form a thick, coarse paste. Taste and adjust the seasoning.
  • To make the noodles, heat the oil in a frying pan over medium-high heat. Add the zucchini and garlic and sauté for 1–11⁄2 minutes, or until just beginning to soften.
  • Season with salt and pepper, add the pesto and olives and toss well. Continue to cook for 1 minute, or until heated through.
  • Spoon into bowls and serve.
Per Serving
  • CALORIES: 957
  • CARBS: 20g
  • FATS: 94g
  • PROTEIN: 10g


Get Healthier and Fitter in 2022! Claim your FREE TRIAL NOW!


Find this article useful? Read more of our blogs here!

Share This

Related Posts