Fresh Vegan Zucchini Pesto

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 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.


  • 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.

  1. Add crushed garlic, salt, nutritional yeast and olive oil, and continue to blend to smooth.

  2. Add additional olive oil or salt if required.

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