Zucchini Pesto (No Nuts)

Zucchini pesto in a white bowl topped with fresh basil leaves.

Quick and easy pesto recipe made with zucchini and without nuts of any kind... in 5 minutes! Perfect for pasta, chicken, pizzas, and salmon!

Course dinner, Side Dish

Cuisine American, Italian

Diet Diabetic, Gluten Free, Vegetarian

Prep Time 3

Total Time 5

Servings 2-tablespoon servings

Calories 62kcal

Author Kristi

Equipment

1 small food processor or blender

Ingredients

3 tablespoon water warm
¼ cup olive oil extra virgin
1 small zucchini
3 cloves garlic skins removed
¼ cup parmesan cheese shredded
½ teaspoon salt
¼ teaspoon black pepper
2 cups fresh basil leaves packed

Instructions

Remove ends from zucchini, then slice into one inch round pieces.
1 small zucchini
Add all ingredients to a small food processor or blender.
3 tbsp water, ¼ cup olive oil, 1 small zucchini, 3 cloves garlic, ¼ cup parmesan cheese, ½ tsp salt, ¼ tsp black pepper, 2 cups fresh basil leaves
Blend until desired consistency is reached. Serve with your favorite pasta, chicken, drizzled on a margherita flatbread, or on top of salmon. Enjoy!

Notes

The more zucchini you add in, the earthier the pesto will taste.
Start by adding just 3 tablespoons of water. Once the pesto is blended, feel free to add a little more water to thin it out if needed (up to two additional tablespoons).
For the best texture and flavor, use freshly grated parmesan or buy pre-shredded parmesan cheese that doesn't have anti-caking agents added to it.
Store refrigerated in an airtight container for up to 3 days.

Nutrition facts are estimated using a database this owner is not responsible for maintaining. Exact nutrient information will depend on the actual ingredients and amounts used when making this recipe.

Nutrition