Zucchini Macadamia Pesto Roll-ups

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

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 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 5 (4 votes, average: 4.00 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 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.


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

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 6 - 8

  • Nutrition per serving:
  • Calories190
  • Fat20g
  • Saturated Fat3g
  • Cholesterol0mg
  • Sodium15mg
  • Carbohydrates4g
  • Fiber1g
  • Sugars2g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , , , , , , ,

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

More posts from