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Outback Storm

Zucchini Chilli Pesto Spaghetti with Red and Yellow Tomato Salad

Serves 4-6 Print Recipe


  • 50 gms of Outback Storm (Hot Chilli Tomato & Basil Relish)
  • 8 large zucchinis,
  • 1 punnet red cherry tomatoes,
  • 1 punnet yellow pear tomatoes,
  • ¼ cup chopped parsley,
  • ¼ cup balsamic vinegar and
  • ½ cup grated Parmesan cheese (optional).
  • Pesto:
  • 1 avocado, peeled and stoned,
  • 2 cloves garlic, crushed,
  • juice from 3 limes,
  • handful parsley leaves, roughly chopped,
  • ¼ cup pumpkin seeds,
  • 1 teaspoon honey,
  • ¼ cup water,
  • good pinch of sea salt and
  • good grind of black pepper.


  1. To make pesto, put avocado, garlic, limejuice, leaves, seeds, honey and Outback Storm in a food processor until well mixed. Add the water and seasoning.
  2. Grate zucchinis into strips and place in a mixing bowl. Add the pesto and toss well. Divide mixture between serving bowls.
  3. Combine tomatoes with the parsley. Balsamic the place over the zucchini. over Parmesan cheese.