Zucchini Pesto

5 from 1 vote

Make use of that garden zucchini with a batch of fresh zucchini pesto. Made with basil, zucchini, pine nuts, oil, and parmesan cheese, this pesto tastes creamy, fresh, and light - it's perfect for summer!

Prep Time10

Total Time10

Servings: servings

Calories: 119kcal

Ingredients

2 cups shredded zucchini, liquid squeezed out before measuring
1 cup fresh basil leaves, loosely packed
2 garlic cloves
½ cup grated parmesan cheese
3 tablespoons pine nuts, *
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper
¼ cup olive oil

Instructions

Make sure excess liquid is squeezed out of your shredded zucchini before measuring. Place shredded zucchini into a kitchen towel or multiple layers of paper towels, then gently squeeze over the kitchen sink.
To the bowl of a large food processor, add shredded zucchini, basil, garlic cloves, parmesan cheese, pine nuts, lemon juice, salt, and pepper. Pulse a few times, until ingredients form a fairly uniform, chunky paste.
Turn on the food processor and slowly stream in olive oil. Process until desired consistency and texture is achieved, adding as much olive oil as needed. You may need slightly less than what's listed, depending on how much liquid is left in your zucchini.
Serve immediately with crusty bread as an appetizer, or add to any recipes calling for pesto as an ingredient.

Recommended Equipment

Notes

* In case of allergies, pine nuts can be substituted with sunflower seeds, almonds, or walnuts.
Storage: If not using immediately, transfer pesto to a tightly sealing storage container, top with a thin layer of oil, and refrigerate. A layer of oil helps prevent oxidation.
Browning: Pesto will turn brown over time (just like guacamole). Fresh pesto is best used within 2 days, but will keep for up to 5 days in the refrigerator when stored as suggested above.
Freezing: Pesto can be frozen for up to 3 months in a tightly sealed, freezer safe container.

Nutrition Estimate

Course: Appetizer

Cuisine: American, Italian