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!
Recipe summary
Flavor: Tastes like your favorite basil pesto with a lighter, fresher flavor.
Key ingredients: Zucchini, fresh basil, parmesan, garlic, pine nuts, lemon juice.
Yield: 2 cups
Similar to: Zucchini Pesto Pasta, Pesto Primavera, Chicken Primavera
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Ingredients and substitutions
- Zucchini - You'll need two cups of drained shredded zucchini for this recipe. This equals about one large zucchini or two small zucchini. Remember to squeeze out most of the liquid from your shredded zucchini before mixing your pesto. It can turn out watery otherwise.
- Basil - One cup of loosely packed fresh basil leaves are a must for pesto. It's the main ingredient and adds much of the flavor. Other flavorful fresh herbs like cilantro or mint could work, if you're looking for a different flavor of pesto.
- Flavor - Fresh garlic, parmesan cheese, pine nuts, salt, and pepper add flavor to your pesto. Pine nuts can be substituted with any nuts or seeds you have on hand (like sunflower seeds or walnuts).
- Lemon juice - Adds brightness and helps cut through the richness of the olive oil. You can also add lemon zest for a more lemony pesto.
- Olive oil - A quality extra virgin olive oil is best for a pesto.
How to make zucchini pesto
- Add ingredients to the bowl of a food processor.
- Cover and pulse until ingredients are incorporated.
- Slowly drizzle in olive oil while pulsing until desired texture is achieved.
- Pesto should look uniform throughout.
Tips and tricks
Storing leftover pesto - Pesto will oxidize and turn brown over time (just like guacamole). To help preserve it, store it in a tightly sealed container. To help it last longer, drizzle a layer of olive oil on top to create a barrier between your pesto and the air.
Freezing - Leftover pesto freezes well for up to 3 months. Store it in a small jar, freezer safe bag, or frozen into ice cube trays for single use later.
Don't have a food processor? - Use a blender instead.
Don't have a blender? - Pesto can be made by hand, but will take quite a bit more work and time - about 20 minutes of chopping. With a sharp knife, finely mince your zucchini (squeezing out excess water), basil leaves, garlic cloves, and pine nuts. Then, add all of your ingredients to a bowl and stir until combined. A hand chopped pesto has a classic, rustic quality, and may arguably be even better than its blended cousin!
Frequently asked questions
Pesto is best within 2 days, but will keep for up to 5 days in the refrigerator.
Yes, pesto can be frozen for up to 3 months.
Pine nuts can be substituted with sunflower seeds, walnuts, pistachios, or almonds.
- Toss with cooked pasta (like my Zucchini Pesto Pasta recipe)
- Spread onto crusty bread
- Use as a pizza sauce
- Spread onto chicken or fish and bake
- Mix into scrambled eggs
- Add a spoonful to marinara sauce
- Use as a sandwich spread
📖 Recipe
Zucchini Pesto
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.
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