Pesto Zasta

Written by by Rhian Hunter


500g Woolworths Zucchini Spaghetti
1 Cup Cherry Tomatoes, halved
½ Red Capsicum, thinly sliced
2 tsp. Olive Oil
1/2 Cup Sicilian Olives, pitted
1 Cup of Kale & Hemp Pesto
2 TBLS Coconut Cream
2 TBLS of Lemon Juice
1/2 Cup of Facon
Salt & Pepper, to taste

Heat a small-medium non-stick frying pan over a high heat, once hot add a tsp. of olive oil, the tomatoes and capsicum and cook for 5-10 minutes. Before removing from heat, add some salt and pepper and toss around the pan. Tip mixture onto a plate and return frying pan back to heat.
Reduce to a low-medium heat and add the coconut cream, lemon juice and pesto to the pan, gently stir to combine and then add the zucchini spaghetti. Mix all together to coat the zasta.
Add the tomatoes and capsicum to the pan and gently toss to combine.
Divide amongst bowls or airtight containers and top with olives and facon.

*Left overs can be reheated or eaten cold


Kale & Hemp Pesto

MAKES 300ml

1.5 Cups Basil, tightly packed
1 Cup Kale, shredded
3 Garlic Cloves
2 TBLS Olive Oil
1/2 tsp. Salt
1/2 Long Red Chilli, seeds & skin
1/4 cup Walnuts
3 TBLS of Lemon Juice
1 TBLS of Nutritional Yeast
1 TBLS of Hemp Seeds


  1. Throw all ingredients into a blender or small food processor with 1/4 cup of water and blitz until mixture resembles a rough pesto consistency.
  2. Transfer to an airtight container or jar and store in the fridge for up to 5 days.