tagAlt.pesto di zucchine

Vibrant Zucchini and Basil Pesto for Pasta

This quick and healthy zucchini pesto is destined to become your go-to summer sauce—ideal for pasta, sandwiches, and more!
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tagAlt.pesto di zucchine

Have a surplus of zucchini on your hands? Discover how to transform these abundant summer vegetables into an irresistible and wholesome zucchini and basil pesto sauce. This modern spin on classic pesto celebrates freshness and versatility while offering a delicious way to reduce food waste.

This recipe is incredibly straightforward and adaptable: you can make the pesto ahead of time and keep it in your freezer for up to 2 months or even longer, ensuring the flavors of summer are always within reach.

Crafted entirely from raw ingredients—many of which are likely already in your pantry—this pesto delivers a burst of nutrition and taste. Zucchini and fresh basil pair perfectly, making this sauce especially light and refreshing. While it shines in the summer, you can generally find quality zucchini throughout the year, letting you savor this sauce in any season.

Try using this pesto not just on pasta, but as a spread for sandwiches or a topping for grilled vegetables and proteins!

Looking for more pasta sauces and condiments? Explore our inspiring recipe collection! And don't forget to check our wine pairing guide to elevate your dining experience.

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Ingredients

for 4 servings

Zucchini Pesto Ingredients

  • Zucchini 2
  • Garlic Cloves 3
  • Pine nuts 3 table-spoon
  • Parmesan cheese (Grated) 0.5 cup
  • Basil (Leaves) 1 cup
  • Salt 0.5 tea spoon
  • Black Pepper 0.5 tea spoon
  • Extra-virgin olive oil 4 table-spoon

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Preparation

for 4 servings

Step

1

Of 3

Grate and Drain the Zucchini

Using the coarse side of a grater (or a food processor with a shredding attachment), grate your fresh zucchini thoroughly. To ensure the pesto isn't watery, transfer the grated zucchini onto a clean kitchen towel or layered paper towels. Gather the towel around the zucchini and squeeze firmly over the sink, extracting as much moisture as possible. This step guarantees a rich, creamy pesto texture.

Step

2

Of 3

Combine and Blend the Ingredients

Place the squeezed zucchini into a bowl or directly in your food processor. Add garlic cloves, pine nuts, finely grated Parmigiano Reggiano, aromatic fresh basil leaves, a pinch of salt, and ground black pepper. Process until you achieve a smooth, unified mixture.

With the machine running, stream in high-quality extra virgin olive oil until your pesto reaches the desired consistency—some prefer it thick and chunky, others silky and pourable. Taste and tweak with additional seasoning if needed for balance. For a vegan version, you can substitute the Parmesan with nutritional yeast or your favorite vegan cheese.

Step

3

Of 3

Preserve and Store Your Pesto

If you're not using your zucchini pesto immediately, transfer it to a sterilized jar or an airtight container. It will keep in the refrigerator for up to one week.

Before sealing, pour a thin layer of olive oil over the surface. This traditional technique prevents oxidation, keeping your pesto vibrantly green and fresh.

For longer storage, spoon the pesto into a freezer-safe container or ice cube trays and freeze for up to three months. When ready to use, simply let it thaw in the refrigerator. This method preserves both color and flavor, letting you enjoy homemade pesto year-round.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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