A delicious zoodle (zucchini noodle) recipe from “Inspiralized”, the popular healthy living cookbook by Ali Maffucci.

Makes 4-6 servings


3 cups (180 g) fresh basil leaves
3 tablespoons (30 g) pine nuts
¼ cup (60 ml) olive oil
½ teaspoon (3.33 g) freshly ground sea salt
¼ teaspoon (1.66 g) freshly ground black pepper
1 large garlic clove, minced
3 tablespoons (16.5 g) grated Parmesan cheese

2 medium zucchini, spiralized with blade C
¾ cup (110 g) mixed heirloom cherry tomatoes


Combine the basil, pine nuts, olive oil, salt and pepper, garlic and Parmesan in a food processor and pulse until creamy.

Place the zucchini noodles and tomatoes in a large bowl, pour the pesto on top, and toss to combine.