Zucchini and Pesto Salad

Zucchini and Pesto Salad




5 large zucchinis½ cup basil pesto

  • 2 tsp of finely grated lemon
  • 2 tbsp olive oil
  • ½ cup toasted pine nuts
  • ½ cup grated parmesan
  • Sea salt and cracked pepper
  • Basil leaves to serve


  • 3 packed cups of basil (2 -3 bunches)
  • ¾ cup of fresh chopped parsley
  • ¾ cup of parmesan or Romano cheese
  • ½ cup olive oil
  • 3 large cloves of garlic
  • ½ cup of almond meal




  1. For the basil pesto, combine all ingredients in food processor and blend onto a smooth paste. Can be used immediately but to allow the flavour to develop fully, refrigerate the pesto for 1-2 days. The left over pesto can be stored in an air tight container in the fridge for up to 2 weeks.

  2. Using a mandoline cut the zucchini into long thin ribbons. If you do not have a mandoline you could also use a peeler to create long wide strips of zucchini.

  3. Toss zucchini with pesto, lemon zest, oil and pine nuts, then season. Pile onto a plate and sprinkle with the parmesan and drizzle with a little extra oil.

  4. Garnish with a few basil leaves and serve. Serve as a side salad or as a main dish.

Serves 4.







Information provided in this article is not medical advice and you should consult with your healthcare practitioner. Australian Unity accepts no responsibility for the accuracy of any of the opinions, advice, representations or information contained in this publication. Readers should rely on their own advice and enquiries in making decisions affecting their own health, wellbeing or interest.