Happy to share our latest favourite #balancediet recipe. This is a yummy alternative to pasta! Hope you enjoy.

Basil Pesto:

  • 2 bunches parsley, roughly chopped
  • 2 bunches basil, roughly chopped
  • 1 clove raw garlic
  • 40 g roasted pine nuts
  • 2 – 3 tablespoons lemon juice
  • Generous amount of ground black pepper
  • Generous pinch of sea salt
  • 15 g Parmesan, grated (optional)
  • 4 tablespoons cold pressed olive oil


  1. Combine the parsley, basil and garlic into a food processor or a high performance blender. The dry jug works very well for this.
  2. Process until the herbs have been roughly chopped.
  3. Add the pine nuts, lemon juice, salt, pepper, Parmesan and olive oil.
  4. Process again until your mixture forms a lovely green chunky paste.
  5. Store in a glass jar for up to 1 week in the fridge.


  •  1kg zucchini
  • 100 g baby spinach leaves
3 tablespoons basil pesto


  1. Slice the zucchini into linguini using a mandoline.
  2. Place into a large mixing bowl.
  3. Add the pesto and lightly mix in making sure all the zucchini linguini is covered by the pesto. The zucchini will soften slightly and taste amazing.
Serve cold as a salad or Sauté in a pan if you want to devour this warm.
  5. Heat a large pan over a medium heat.
Add half the zucchini (smaller batches work better) and toss through lightly with the spinach until warmed through.
  7. Serve topped with fine grated Parmesan and a few roasted pine nuts then enjoy.

Serves 4.