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Updated: Aug 23, 2020

THISS!!! Pesto usually requires a whole lotta oil, now don't get me wrong i love me a olive oil basil pesto but sometimes i want the pesto without the heaviness of the oil and so i tried this out! Roasted zucchini adds bulk but also creaminess and it still has the feel of pesto! OH and the mint makes it super fresh and fun!


Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

🥗 I N G R E D I E N T S

1 tbsp chilli olive oil (SO GOOD!!) 2 zucchinis

3 cups fresh spinach tightly packed

1 cup fresh basil tightly packed

1/4 cup fresh mint tightly packed

1/4 cup cashew nuts

1/2 cup non dairy milk

1 tbsp nutritional yeast

1/4 cup pistachios

1 1/2 tsp salt

handful of petit pois peas

1/2 lemon squeezed

🌿 T H E M A G I C

  1. Preheat oven to 400f. Slice the zucchini in half length ways, brush with oil and place in oven for 20 minutes or until charred and soft.

  2. Meanwhile, Boil your pasta, i used brown rice penne (usually a large handful dried pasta per person).

  3. Add all other ingredients into a high speed blender and add the zucchini when cooked

  4. Blend till combined and smooth, but if you like yours a lil chunky then DO YOU BOO

  5. Mixy mixy the pasta and sauce, add a little more milk if it seems to thick and top with peas

Add a dash of love, Say a prayer of gratitude, And serve with joy

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