Go Back
+ servings
A close up shot of pesto in a white bowl.

Zucchini Pesto with Almonds

Upgrade pasta with this simple and healthy zucchini pesto. It is light and creamy and can be ready in 15 minutes!
Course Dip
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 (makes about 2 cups)
Calories 82kcal


  • 1 cup loosely packed basil
  • ¼ cup (40g) almonds (40g)
  • 1 garlic clove
  • 2 cups (200g) grated zucchini (measured after squeezing), about 2 small zucchini
  • ¼ cup grated parmesan cheese
  • 2-3 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 2-3 tablespoons Extra Virgin Olive Oil


  • Grate zucchini using the side holes of a box grater. Squeeze all excess water using a kitchen towel or cheesecloth.
  • Place basil, almonds, and garlic in a food processor/blender and pulse until finely chopped. Add zucchini, cheese, lemon juice and zest and blend until combined.
  • With the processor/blender running, drizzle in olive oil umtil pesto reaches desired consistency.


To store:
  • Transfer  to an air-tight container and store in the refrigerator for up to one week. Drizzle a thin layer of olive oil on top.
  • To freeze, transfer to a ice cube or freezer tray. Will keep for up to 3 months. 


Calories: 82kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g