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    Home » Food

    Zucchini Pesto

    5 from 1 vote

    By Pina Bresciani ⁠— March 28, 2021 (updated September 5, 2021) — Leave a Comment

    Jump to Recipe Jump to Video

    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.

    Zucchini pesto in a glass jar on a white plate

    You can make pesto with pretty much any herb, but why not try it with zucchini? Zucchini pesto is milder in flavor than an arugula pesto or a basil pesto, but is still amazing in pasta or on crostini.

    Ingredients for zucchini pesto

    Ingredients

    • Grated zucchini
    • Salt
    • Parmigiano reggiano
    • Pecorino romano
    • Fresh basil
    • Pine nuts
    • Olive oil

    How to make it - step by step

    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 (photo 1)

    After 30 minutes have passed, squeeze the water out from the zucchini with your hands as best you can (photo 2)

    Step by step photos on how to make zucchini pesto (#1-2)

    To a food processor add the zucchini, parmesan, pecorino, garlic, about half the olive oil, pine nuts and basil (photo 3)

    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! (photo 4)

    Step by step photos on how to make zucchini pesto (#3-4)

    Top Tips

    • 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. 
    Overhaead shot of zucchini pesto in a glass jar on a white plate

    Ways to use it

    • Add to your favorite pasta
    • Spread on crostini
    • To top grilled meats or fish
    • Enjoy with eggs
    • Toss with roasted vegetables

    More pesto recipes you might like

    • Arugula pesto
    Jar of zucchini pesto with a spoon in the jar

    If you’ve tried making this Zucchini Pesto, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.

    Recipe

    Print Pin
    5 from 1 vote

    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 minutes minutes
    Resting Time 30 minutes minutes
    Total Time 50 minutes minutes
    Servings 1 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!

    Recipe Video

    Recipe 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 Facts
    Zucchini Pesto
    Amount Per Serving
    Calories 2083 Calories from Fat 1908
    % Daily Value*
    Fat 212g326%
    Saturated Fat 41g256%
    Cholesterol 86mg29%
    Sodium 1420mg62%
    Potassium 813mg23%
    Carbohydrates 14g5%
    Fiber 3g13%
    Sugar 7g8%
    Protein 41g82%
    Vitamin A 1613IU32%
    Vitamin C 36mg44%
    Calcium 1182mg118%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

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    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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