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Zucchini Noodles with

Basil & Parsley Pesto

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If you're craving spaghetti, but need a little carb escape, zucchinis make the perfect and healthy alternative! With a little homemade pesto and sundried tomatoes, you have a quick and easy lunch or light dinner!




  • 2 large handfuls of basil leaves

  • 2 large handfuls of flat-leaf parsley leaves

  • 1 garlic cloves, coarsely chopped

  • 1 tbsp walnuts

  • 1-2 tbsp of extra virgin olive oil


  • ​3 courgettes (around 500g in total), cut into spaghetti strips using a spiralizer or mandolin


  • 10 kalamata olives, pitted and halved

  • 4 sundried tomatoes sliced thinly or some fresh cherry tomatoes

  • Sea salt and freshly ground black pepper to taste


  • To make the pesto, place the basil and parsley leaves, chopped garlic, walnuts nuts, and olive oil in a food processor, and combine to form a thick, coarse paste.

  • Taste and adjust the seasoning.

  • To make the noodles, one you have cut the zucchini into spaghetti strips add the pesto and olives, and sundried tomatoes toss well.

  • Spoon into bowls and serve.

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