Zucchini Linguini with Basil Pesto


Are you someone who tries and tries to be healthy, but can't get enough pasta? This recipe goes out to you. This greened-up take on a traditional dish will hit all the right spots, so stock up on those veggies and let's get cooking.


  • 4 medium zucchinis
  • 2 cups baby spinach
  • Pinch of unrefined sea salt and pepper
  • Extra virgin olive oil, for cooking

To Serve

  • 2 tablespoons Cashew Hemp Basil Pesto
  • 8 oz (250g or1 punnet) cherry tomatoes, halved
  • 2 tablespoons hemp seeds


  1. Spiralize the zucchini into noodles, or with a peeler into ribbons.
  2. In a large frying pan, heat ½ tablespoon of olive oil over medium heat.
  3. Lightly fry noodles, spinach, and stir until the spinach has wilted, about 1 - 2minutes.
  4. Take off the heat and stir through 1 - 2 tablespoons of the Cashew Hemp Basil Pesto and the cherry tomato halves.

Cashew Hemp Basil Pesto

Equipment: Food processor or mortar & pestle

Serves: 4


  • 1 large bunch basil
  • 1 clove garlic
  • ¼ cup cashews
  • 1 tablespoon hemp seeds
  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • Pinch of unrefined sea salt and pepper


  • 1 tablespoon nutritional yeast


  1. Remove basil leaves from stems and discard stems.
  2. Place all ingredients in a food processor and blend. If using a mortar and pestle, add basil, garlic, cashews, hemp seeds, sea salt, and pepper, and grind to form a paste. Add olive and lemon juice at the end and mix. If you prefer a cheesier flavor, add the optional nutritional yeast to the blender and blitz.