Pesto di Zucchine
This zucchini pesto is a creamy, flavorful twist on the classic basil pesto, made with sautéed zucchini, fresh basil, walnuts, and Parmesan. It's a lighter, vegetable-packed option that adds a touch of sweetness and a beautiful green color to your dishes!
6 servings
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!
Nutrition
Calories: 220kcal