Zucchini Macadamia Pesto Roll-ups

This is a vegan macadamia pesto that can be enjoyed with grilled vegetables, as a pasta sauce or as a tasty layer in a healthy lasagna or in a vegetable stack. I decided to make a great appetizer by rolling it up in grilled zucchini. It’s delicious. I hope you enjoy it too!



  • 4 large zucchinis
  • ½ cup (70 g) of macadamias
  • ½ cup (125 ml) extra virgin olive oil
  • 2 handfuls (2 cups) of spinach leaves
  • 1 handful (1 cup) of basil leaves
  • juice of 1 lemon
  • 1 garlic clove
  • sea salt and pepper, to taste


  1. Lightly toast macadamia nuts.
  2. Add all the ingredients except the zucchini into a food processor and process well. You may need to push the mixture down the sides and process further.
  3. Thinly slice zucchini length-ways and lightly brush with extra-virgin olive oil and season with salt and pepper.
  4. Grill zucchini on a grill or bake in the oven at 400F/200C until soft. Cool slightly.
  5. Spread pesto along the cooked zucchini and roll up and put a tooth pick in to hold it closed.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6 - 8


  • Macadamia – pine nuts, cashews
  • Spinach – Arugula(rocket), kale
  • Zucchini – eggplant, sweet potato

Calories: 190

Fat: 20g

Trans Fat: 3g

Cholesterol: 0mg

Sodium: 15mg

Carbohydrates: 4g

Fiber: 1g

Sugars: 2g

Protein: 2g