Zucchini Pesto

If you love a classic basil pesto, but want to try something a bit different, then zucchini pesto is your answer! Made with grated zucchini, parmigiano reggiano, pecorino romano, basil and pine nuts, and olive oil, it will be your new go-to pesto recipe.

Course Appetizer

Cuisine Italian

Prep Time 20

Resting Time 30

Total Time 50

Servings cups

Calories 2083kcal

Author Pina Bresciani

Ingredients

1 ½ cups grated zucchini packed tightly
½ cup parmesan cheese scant
½ cup pecorino cheese scant
½ cup olive oil see notes
¼ cup pine nuts
1-2 cloves fresh garlic
½ cup fresh basil
salt for drawing moisture out of the zucchini

Instructions

Put the grated zucchini in a sieve, over a bowl and sprinkle with salt. Let it sit for about 30 minutes in order to draw the moisture out from the zucchini.
After 30 minutes have passed, squeeze the water out from the zucchini with your hands as best you can.
To a food processor add the zucchini, parmesan, pecorino, garlic, about half the olive oil, pine nuts and basil.
Process in the food processor for a few seconds. Add the rest of the olive oil (if desired, see notes) and process until smooth (this won't take long). Taste and add more salt if necessary. Your zucchini pesto is ready! Serve with pasta, on crostini, or however you'd like!

Video

Notes

Pecorino adds a nice bite to the pesto, but if you don't have any, you can omit it.
Since salt is used to draw the water out of the zucchini, they are already a bit salty. so only add extra salt to the pesto at the end if needed.
Start with adding ½ cup olive oil to the pesto. If you'd like it creamier and more liquid, you can increase the amount of olive oil. The amount of olive oil added will also depend on how well you squeeze the zucchini's water out once salted.

Nutrition