Quick and easy zucchini pesto made with zucchini, basil, garlic, parmesan cheese, olive oil, and water. No cooking, no shredding, no nuts. Perfect for pasta, chicken, pizza, and salmon!
This year I decided to plant zucchini in my little garden, so of course, I needed to get creative with how to use it all. One plant produces so much!
I had so much success making homemade cherry tomato sauce with all of my cherry tomatoes, I just knew there had to be a way to use up all of the zucchini. Afterall, there are only so many zucchini banana muffins we can eat, lol.
For the ultimate taste of summer, drizzle some of this yummy zucchini pesto on top of a margherita flatbread pizza or on top of air-fryer salmon. You're going to love it!
Jump to:
Zucchini Pesto
Zucchini pesto is pretty much a classic pesto but with even more of a nutrition boost. And because there is no need to shred or cook the zucchini first, this is the easiest way to use up all of the zucchini from your garden.
Zucchini gives this pesto recipe more texture, so there's really no need to add any nuts to it. This recipe calls for one small to medium zucchini but if you don't mind more of an earthy flavor, feel free to use zucchini on the larger size (2 cups).
Dietitian Tip
Blending mild tasting vegetables, such as zucchini, in with sauces is an excellent way to increase your daily fiber intake.
Ingredient Notes
For the full list of ingredients, including amounts, scroll down to the recipe card.
- Zucchini Adds texture and moisture to this pesto recipe.
- Basil Classic pesto flavor calls for fresh basil!
- Garlic Use fresh garlic for the best flavor.
- Parmesan Cheese For the best texture, shred the parmesan yourself.
How to Make Zucchini Pesto
1. Remove the ends from the zucchini and slice it into one inch pieces.
2. Add all ingredients to a food processor or blender.
3. Blend until your desired consistency is reached.
Helpful Tips
- If you use one small zucchini, you will barely notice the taste.
- Use a larger zucchini for an earthier taste.
- Either grate your own parmesan or buy pre-shredded that doesn't have anti-caking agents in the ingredient list. I found some pre-shredded at Costo that works well.
- Store refrigerated in an air-tight container and use within 3 days.
📖 Recipe
Zucchini Pesto (No Nuts)
Equipment
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.
Leave a Reply