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Home » Recipe Type » Sauces, Dips & Frostings » Easy Zucchini Pesto Recipe

Easy Zucchini Pesto Recipe

By: Rosemary Published: March 12, 2021

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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 meal. Fresh and wholesome ingredients makes this your new favourite pesto!

zucchini pesto in a jar

Living in Italy if there’s one thing you see a lot of in grocery stores it’s jars and jars of different types of pesto, from the Classic Basil to a Creamy Fresh Tomato to one of my favourites Arugula Pesto.

Table of Contents

  • How to make it
  • What is Pesto?
      • Never Miss a Recipe!
  • How to serve Zucchini Pesto
  • How to store it
  • Easy Zucchini Pesto Recipe
    • Ingredients  1x2x3x
    • Instructions 
    • Notes

How to make it

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.

shredded zucchini in a sieve

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.

the ingredients in the blender and mixed just until combined

Add the remaining oil and blend/pulse until creamy.

zucchini mixed until creamy

Place in a clean jar and refrigerate if not using immediately or if you have leftovers.

What is Pesto?

  • Pesto is a traditional condiment typical of Genova the capital of Liguria.
  • Its main ingredient is basil, although now a lot of different ingredients are used to make a Pesto.
  • Originally made using  a marble mortar and a circular motion with a wooden pestle, now a food processor makes it fast and easy.
  • All the ingredients including the basil, salt, pine nuts and garlic, Parmesan,  and of course extra virgin olive oil were placed in the mortar and combined until a thick creamy paste was made.
  • Pesto is never cooked and is usually tossed with pasta, although now there are many different ways to use it.

zucchini pesto in a jar & mixed with pasta in a bowl

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    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.

    So if you are looking for a different type of pesto then I hope you give this Easy Zucchini Pesto a try and let me know what you think. Buon Appetito!

    a jar with a spoonful of pesto

    zucchini pesto in a jar with a spoonful

    Easy Zucchini Pesto Recipe

    Rosemary Molloy
    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.
    5 from 2 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Draining Time 30 mins
    Total Time 40 mins
    Course Appetizer, Main Dish, Snack
    Cuisine Italian
    Servings 1 jar

    Ingredients
      

    • 2 cups zucchini (shredded) (300 grams)
    • 2-3 tablespoons pine nuts (20 grams)
    • 1 cup fresh basil leaves (10 grams)
    • 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)

    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

    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.
    Keyword pesto di zucchine, pesto made with zucchini, zucchini pesto
    Tried this recipe?Let us know how it was!

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      Lunch, Main Dish, Sauces, Dips & Frostings, Vegetables

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      1. Michael G says

        January 1, 2023 at 9:58 am

        5 stars
        Easy recipe to follow and quite tasty. We planted zucchinis during lockdown and have an over abundance. This was a great way to use them. My first attempt was good but think I might have overdone it with the Parmesan and not enough basil.
        Tweaked the recipe a little for my second attempt and it’s like a different pesto. Thank you!

        Reply
        • Rosemary says

          January 4, 2023 at 4:23 pm

          Hi Michael, thanks so much, so glad you like the recipe. Take care and Happy New Year!

          Reply
      2. traditionafamilyunit says

        July 23, 2021 at 3:45 am

        5 stars
        This is a fine way to use up zucchini. I have an overabundance. the recipe was excellent, just as it was. flavourful, nice texture, and healthy. My second time around, I went the frugal way: swapped out the pine nuts for walnuts toasted, swapped the fresh cheese for the dried grated in a can, and traded olive oil for the cheapest in my cupboard. Still delicious! this one is going into my family cookbook.

        Reply
        • Rosemary says

          July 23, 2021 at 11:23 pm

          Thanks so much, so glad you enjoyed it.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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