Zucchini Basil Pesto

Zucchini Basil Pesto

Zucchini Basil Pesto

More than my fair shade of zucchini are still miraculously making their way home with me from the Farmers Market.  I tell myself I don’t need any more zucchini, and yet they are always in my crisper.  I have issues…  Not only do I have an overabundance of zucchini, 3 of my basil plants (when I saw that my first plant was doing superb, I got greedy and ordered asked the Hungryman to plant 2 more ;)) have been in a desperate need of pruning.

BasilNaturally, the zucchini and basil combination has been a regular around here bc no veggies get left behind.  I made Zucchini Basil Frittata earlier.  If you are looking for a quick breakfast/brunch idea w/5 ingredients, you’ll love the recipe.  This time, I put a twist on the classic pesto recipe… You know what’s coming, don’t you?  Zucchini Basil Pesto!

ZucchiniFirst, I scooped out the zucchini seeds with a spoon and steamed the sliced halves for about 5 minutes.  Be sure to cool them completely before adding to a blender or food processor.  You can’t really taste the zucchini like you would if you added kale, mint, etc, but it sure adds smoothness and makes the sauce a bit thinner than what I’m used to, thanks to its high water content.  I embraced this as it allowed me to cut back on the amount of olive oil I had to use.  While it’s an excellent source of monounsaturated fat or the “good” fat, it’s still high in calories.

Zucchini Basil Pesto Ingredients

I know it’s super tempting to skip the step of roasting the almonds, but don’t give in!  You want that extra nutty and complex flavor it adds to the sauce, especially since the zucchini is so mild.  I used almonds because I always have a bulk batch, which I purchase from Costo, stored in the freezer for easy snacking and because they are cheaper than pine nuts.  Feel free to substitute with whatever calls out your name.  The first time I made this, I wished I had added lemon zest to intensify its citrusy note.  So this time I did, and it was fabulous.

Zucchini Basil Pesto

This pesto does taste a bit more “watery” than traditional ones so I suggest sampling it after you’ve blended it so you can add more parmesan cheese to your liking and/or have it on hand to grate as much on top as you need.

Zucchini Basil Pesto

This Zucchini Basil Pesto not only tasted amazing tossed in with some pasta, but I could picture myself enjoying it on top of a mild fish like halibut or spreading it generously on a hearty slice of bread to be made into a sandwich or crostini.  All the possibilities excite me ;).  Now what to do with the rest of the zucchini….

Zucchini Basil Pesto

Zucchini Basil Pesto

Prep Time: 10 minutes

Yield: 2 cups

Zucchini Basil Pesto

Ingredients

  • 1 Ib (about 2 small) zucchini
  • 2 cups loosely packed basil
  • 1/4 cup roasted almonds (or nut of choice)
  • 1 Tbs lemon juice
  • 1 tsp lemon zest
  • 2 garlic cloves
  • 1/4 cup grated parmesan cheese
  • 1/3 cup Extra Virgin Olive Oil
  • salt and pepper to season

Directions

  1. Zucchini: Halve zucchini and scoop out seeds using a spoon. Steam for about 5-7 min.
  2. Add zucchini, roasted almonds, basil, garlic, lemon juice to food processor or blender. Add cheese and process until coarsely chopped. With machine running, stream in oil and process until pesto is thoroughly pureed. If you like your pesto thinner, add a bit more olive oil. Season with salt and pepper.
  3. Use right away or store in refrigerator or freezer with a thin film of olive oil on top.

Notes

Calories: 245 * Total Fat: 23.1g * Saturated Fat: 4.7g * Cholesterol: 10mg * Sodium: 143mg * Total Carbs: 6g * Fiber: 2g * Sugars: 2.1g * Protein 7.5g

http://www.mjandhungryman.com/zucchini-basil-pesto/

Question:

What are some nontraditional pestos you’ve made or tried?

 

Related posts:

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian who is passionate about healthy eating and cooking. I am a follower of Christ, a wife to the most wonderful man, The Hungryman, who is also my faithful taste tester and co-author of this blog. I'm also a contributor for the Healthy Aperture blog. I hope I inspire you to get in the kitchen and create nourishing meals for you and your loved ones!

Facebook Twitter Pinterest Instagram Bloglovin Subscribe

Lovely comments

  1. i need to use up zucchini too. this shall be made tonight :)

  2. Zucchini pestos are so good!

  3. This looks amazing Min! I’ve never had zucchini basil pesto before but I love all things pesto! Btw, how cool is it that you and Tim grow your own basil and zucchinis? Sending you a big hug!

  4. This sounds like such a great summer combination! I haven’t used zucchini in pesto before (or roasted almonds) but it looks so refreshing! I love using pistachios in pesto.

    • Pistachios? Now that I’ve never tried. Walnuts, pine nuts, almonds are the only ones I’ve tried adding to pesto. I must try soon…

  5. I absolutely love pesto, but have never thought to make it with zucchini. All of your pictures are gorgeous too!

    • Thank you so much, Meghan. I never ever imagined in a million years that I would fall madly in love with food photography. I wish I could snap pictures all day long…one can dream ;)

  6. This sounds like a great twist on pesto! In fact, I think I’d like it more than the regular sort :)

  7. Min, the combination of zucchini and basil sounds healthy and delicious. I love trying different versions of pesto.

  8. Min, I love the use of zucchini in the pesto. I have been using carrot tops in mine lately. I have a few zucchini plants with squash on it. I’ll have to give this a try. Plus my lemon basil plants went to seed and now I have a plethora of plants. :) Thanks for sharing this recipe with us during Our Little Family Adventure’s Facebook Community Party.

    • Ooh! Carrot tops? Now that’s super creative! Haha it seems like we are faced with a similar dilemma. I can’t keep up with the growth of my basil plants. Thank you so much, Nicky, for hosting and sharing my recipes. I truly appreciate it! Hope you have a wonderful weekend!

  9. Love all different kinds of pestos…yours with zucchini looks awesome!

  10. This looks SO good!!! I love pesto, but haven’t tried making with zucchini yet. I’m totally inspired to make this one very soon.

  11. I love this combination… and your pictures make everything look so yummy. Thanks for sharing on Foodie Friends Friday.

  12. Ok, kinda jealous. My basil plant this year is just pathetic, I’m so sad. Last it was awesome but not some much this year. I have never made a zucchini pesto before but it sounds awesome, pinning and definitely trying. {i am starting to get a long list of things to try from you} Thanks for sharing at Show Stopper Saturdays!

  13. I love finding new uses for zucchini and I love trying different varieties of pesto. I can’t wait to try this pesto!

  14. Just made this as the first time I ever made pesto… absolutely wonderful! Made it in my Vitamix and it worked like a charm! Thanks for the great recipe. Definitely will be making again! :)

Trackbacks

  1. […] amount of chiles I end up purchasing throughout the season?  Roast and freeze them of course!  The Pioneer Woman has great step-by-step instructions on how to do this.  When packing them in a freezer bag, I like […]

Leave a comment?

*