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.

Take the stress out of cooking with 21-days of guided meal plans, shopping lists, and nutrition support. You’ll find all of this, and more, in our signature Clean Eating Program.

Create healthy habits, regain your confidence in the kitchen, and reset your mind and body over 21 days.