Pesto Zoodles

In a Nutshell:

A delicious bowl of healthy zoodle, topped with fresh vegetables.


  • 1/2 cup cottage cheese
  • 125g tin chickpeas, drained & rinsed
  • 2 tsp pesto
  • 1/4 bunch basil, leaves picked
  • 1/2 lemon, juiced
  • salt & pepper, to taste
  • 1/2 tsp sesame seeds
  • 1 small zucchini, spiralised
  • 4 cherry tomatoes, cut in quarters
  • 1 radish, thinly sliced
  • Prep time: 10 mins
  • Cook time: 10 mins
  • Serves: 2 person


    1. 1. Blend cheese, chickpeas, pesto, basil leaves and lemon juice to a smooth sauce. Adjust seasoning.
    2. Heat a non-stick frypan over medium heat and toast sesame seeds for a few minutes until golden. Set aside.
    3. Turn heat to high, add zucchini noodles and saute for 2 minutes. Add sauce and toss to combine.
    4. Top with tomatoes, radish, sesame seeds and a few basil leaves to serve.

    Nutrition Info:

    Energy: 1846 kj
    Fat (Total): 16g
    Saturated Fat: 0g
    Fibre: 0g
    Protein: 25g
    Carbs (Total): 15g