Pesto di Zucchine
If you’ve never tried pesto di zucchine before, get ready to fall in love. This zucchini pesto sauce is creamy, nutty, and packed with fresh basil flavor. Perfect for tossing with pasta, spreading on toasted bread, or even spooning over grilled chicken. And the best part? It’s so easy to make!
Living in Italy, I’ve had the pleasure of trying all kinds of pesto. From the classic basil pesto to the more unexpected versions like sun-dried tomato or arugula.
But there’s something about pesto di zucchine that feels like a beautiful, lighter twist on an old favorite. It’s thick and velvety without being greasy.
The zucchini softens as it cooks, releasing its moisture, so the pesto doesn’t feel like a heavy sauce.
What You’ll Need
We’re keeping things simple with just a handful of ingredients:
- Zucchini – Mild and slightly sweet, zucchini gives this pesto a creamy texture without needing tons of oil.
- Parmigiano Reggiano – Adds that irresistible savory kick. Grate it fresh if you can!
- Walnuts – They give the zucchini pesto a lovely richness, but pine nuts or almonds work too.
- Garlic – Just one clove is enough to add a little punch. If you love garlic, you can throw in a second one.
- Fresh Basil – The heart and soul of any pesto! Slightly packed means don’t smash it down too much when measuring.
- Extra Virgin Olive Oil – Go for the good stuff, it makes all the difference.
- Salt – Just a pinch to enhance all the flavors.
How to Make Pesto di Zucchine
Start by cutting the zucchini into small chunks—quarter slices work great. This size helps them cook evenly and blend smoothly into the pesto.
Plus, cooking the zucchini isn’t just for flavor; it also helps release excess water, so your pesto won’t turn out watery.
Now, heat two tablespoons of olive oil in a pan over medium heat. Toss in the zucchini chunks and sprinkle with a little salt.
Cook, stirring often, until they’re soft and slightly golden. This step is key, it brings out the natural sweetness of the zucchini and makes the pesto extra flavorful.
Once they’re done, transfer them to a plate and let them cool completely. If you blend hot zucchini with basil, the heat can wilt the leaves and turn the pesto a dull green instead of that beautiful vibrant color.
Now for the fun part! Grab your food processor and throw in the cooled zucchini, basil, walnuts, Parmigiano, garlic, and the rest of the olive oil.
Blend until everything is smooth and creamy. Give it a taste—does it need a little more salt? Adjust if needed. If it feels too thick, you can add a tiny splash of water or more olive oil to loosen it up.
There you have it, homemade pesto di zucchine in just a few simple steps! It’s fresh, flavorful, and a little different from the classic basil pesto, but just as delicious. Give it a try, and let me know how you use it!
Perfect Matches for Zucchini Pesto
This creamy, nutty pesto di zucchine is so versatile—you’ll want to put it on everything! Here are my favorite ways to use it:
- Pasta perfection: Toss it with spaghetti, penne, or trofie for a quick and flavorful meal. Add a little reserved pasta water to make it extra silky.
- Sandwich spread: Swap out mayo and use this pesto in sandwiches or panini for a fresh twist.
- Bruschetta topping: Spread it on toasted bread or focaccia and top with cherry tomatoes or burrata for a perfect appetizer.
- Dressing for grain bowls: Mix it into quinoa, farro, or rice bowls with roasted veggies and protein.
- Dolloped on grilled meats or fish: It pairs beautifully with chicken, salmon, or shrimp.
- Pizza upgrade: Use it instead of tomato sauce for a light, summery pizza base.
- Veggie dip: Serve it with raw veggies like carrots, cucumbers, and bell peppers for a tasty snack.
Store
- In the fridge: Transfer the pesto to an airtight jar or container and smooth out the top. Drizzle a thin layer of olive oil over it to help preserve the color and freshness. It will keep well for 3 to 4 days.
- Avoid freezing: I tried, but the zucchini made the pesto too watery once thawed, and it lost its creamy texture.
For the best flavor, let the pesto come to room temperature before using it, and give it a quick stir to bring it back to its creamy consistency.
More Italian Recipes
If you enjoyed this pesto di zucchine, you’ll love these other easy and flavorful recipes. Let me know if you try them, I’d love to hear how they turn out!
Print The Recipe
Pesto di Zucchine
Ingredients
- 1.1 pound zucchini (cut into small chunks)
- ½ cup parmigiano (grated)
- ⅓ cup walnuts (you can use also pine nuts or almonds)
- 1 clove garlic (peeled)
- ½ cup fresh basil leaves (slightly packed)
- ¼ cup extra virgin olive oil
- salt (to taste)
Instructions
- Heat two tablespoons of olive oil in a pan over medium heat. Add zucchini and season with a pinch of salt.
- Cook stirring often until zucchini is tender and slightly browned.
- Remove zucchini from the pan and place on a large plate. Allow to cool down completely.
- In a food processor add the cooked zucchini, basil leaves, walnuts, parmigiano cheese, garlic, and the remaining extra virgin olive oil.
- Blend until creamy. Taste and adjust salt if needed.
- Transfer the pesto to a jar to store or use immediately.
Tips & Notes
- Let it cool – Blending hot zucchini can make the pesto watery and dull the basil’s bright green color. A little patience goes a long way!
- Taste before adding salt – Parmigiano already has salt, so check the seasoning at the end.
- Best fresh! – This pesto doesn’t freeze well, so store it in the fridge for 3–4 days with a thin layer of olive oil on top to keep it fresh.
- Use it everywhere – Toss it with pasta, spread it on bruschetta, mix it into grain bowls, or even dollop it on grilled chicken or fish!
