Easy Zucchini Pesto Recipe

5 from 3 votes

This easy no cook Zucchini Pesto makes the perfect dip, condiment or why not toss it with your favourite pasta for a delicious lunch or dinner.

Prep Time10

Draining Time30

Total Time40

Course: Appetizer, Main Dish, Snack

Cuisine: Italian

Servings: cup

Calories: 880kcal

Author: Rosemary Molloy

Ingredients

2 cups zucchini (shredded)
2-3 tablespoons pine nuts
1 cup fresh basil leaves
½ cup parmesan cheese (freshly grated)
1 clove garlic minced
½ teaspoon salt (divided)
2 dashes black pepper
¼ cup + 3 tablespoons olive oil (87 grams total, if you double the recipe then double this amount)

US Customary - Metric

Instructions

Grate the zucchini then place in a sieve over a bowl toss with 1/4 teaspoon of salt and let drain for about 30 minutes. This removes the excess moisture from the zucchini.
In a blender or food processor, add the zucchini (do not rinse), pine nuts, basil, parmesan cheese, garlic, salt, pepper and half the olive oil. Blend or pulse just to combine.
Add the remaining oil and blend/pulse until creamy, I like mine a little chunky rather than really creamy. Place the pesto in a clean jar and refrigerate if not using immediately or if you have leftovers. Enjoy!

Notes

Substitutions

If you prefer instead of regular Parmesan cheese you can use Parmigiano Reggiano or substitute half for grated pecorino for a stronger flavour. For the pine nuts you can substitute with whole peeled almonds or use half and half.

How to serve Zucchini Pesto

This pesto is so tasty you could use it as a salsa to serve with fish, use it as a spread on bruschetta or crackers. Use it to make a Pesto Pizza and of course toss it with your favourite pasta either hot or cold.

How to store it

It is best stored in a jar with a tight fitting lid and stored in the fridge. It will last up to 4 days refrigerated. But can also be frozen. Best to freeze in small batches, such as an ice cube tray. It will last up to 3 months in the freezer.

Nutrition