Recipe courtesy of Chef Alexandre Coupy; from the Sheraton Hotel, Pretoria.



  • 2 Zucchini (1 green and 1 yellow)


  • 100g sundried tomatoes
  • 1 tsp lemon juice
  • 3-4 cloves of garlic (per your preference)
  • ½ tsp sea salt
  • 100ml olive oil
  • 50g pine nuts
  • 50g parmesan cheese
  • 5g basil leaves


  • 100g cherry tomatoes
  • 10g sunflower seeds
  • 10g basil leaves
  • Parmesan for garnish


For the Sundried Tomato Pesto – Place all ingredients listed above under “Pesto” into a blender and blend until smooth.

For the pasta – Use the mandolin to shave the zucchini into slices lengthways.  Julienne the zucchini shaving and soak in ice water for 30 minutes.

Final assembly – Cut cherry tomatoes into halves. Remove the zucchini pasta from the ice water and pat dry. Mix the zucchini with pesto, cherry tomatoes and arrange on the plate. Tear the fresh basil leaves over pasta and sprinkle with sunflower seeds and grated parmesan cheese.


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