Vegan Zucchini Pesto

August 12, 2017

I absolutely love pesto. It is one of my favourite dips (besides hummus of course) and is so versatile – you can use it as a dip, as a pasta sauce, drizzle it on top of a pizza, put it in a wrap – you name it! My famous vegan zucchini pesto is a delicious condiment I learnt to make in South Africa from a dear friend of mine. It incorporates all the usual elements of dairy-free pesto – but increases its size and nutrients without compromising the taste.

Vegan Zucchini Pesto


  • 1 large bunch of basil
  • 4 garlic cloves, crushed and finely diced
  • 1/2 tsp of salt
  • 1/2 cup of raw macadamias
  • 2 zucchinis, diced
  • 3 tbsp extra virgin olive oil
  • 1 teaspoon nutritional yeast (if desired)

A food processor is required for this dish



  1. On medium heat, place raw macadamias onto a fry pan and shake well every 2 minutes until lightly toasted.
  2. Once toasted, remove from heat and allow to cool.
  3. In a food processor place basil, zucchinis and macadamias. Blend until a grainy consistency has been reached.
  4. Add crushed garlic, salt, nutritional yeast and olive oil, and continue to blend to smooth.
  5. Add additional olive oil or salt if required.


Loving our Fresh Vegan Zucchini Pesto and looking for more recipes to try? Check out our Coconut Chickpea Curry


Looking for a plant-based dietitian? Meet out our team of expert plant-based health professionals at Plant Nutrition and Wellness. 

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