Upgrade pasta with this simple and healthy zucchini pesto. It is light and creamy and can be ready in 15 minutes!
Zucchini Pesto
I love adding unexpected vegetables to pesto like this beet pesto and broccoli pesto. And since we eat a lot of zucchini, it was only a matter of time before it made its way into a pesto.
Whether you have an abundance of zucchini or are looking for a lighter and unique variation, this bright green sauce is sure to become one of your go-tos!
And if you're looking for an extra creamy pesto, try this easy ricotta pesto!
Ingredients
- Zucchini - Grated works best! Use the large holes of a box grater. While you're at it, grate extra to easily add to any of these quick toddler breakfast and lunch ideas.
- Almonds - While I love the marriage of zucchini and almonds, you can swap with walnuts, pine nuts, sunflower seeds, or pumpkin seeds.
- Parmesan - I've also tried this with cheddar cheese and it turned out delicious!
- Basil - You don't really need to be exact with the measurements here. I like to add a handful. Feel free to add more or less.
Step-by-Step Instructions
- Add almonds, basil, and garlic to a food processor/blender.
- Pulse until finely chopped.
- Add the rest of the ingredients.
- Blend!
Tips for Success
- Be sure to squeeze out as much excess moisture as you can from the zucchini and carrots by using a dish towel or cheesecloth. Otherwise, you will end up with very watery pesto.
- As with any pesto or dips, use good quality extra virgin olive oil. It truly can make all the difference in the world! I recommend cold pressed, organic.
- Once blended, add more cheese or lemon juice to your liking.
Serving Suggestions
Oh there are SO many ways to enjoy this refreshing pesto! Here are some suggestions:
- Toss with some pasta
- Add on top of fish, chicken, tofu, or eggs
- Spread on toast, sandwiches, quesadillas
- Use as a pizza sauce like in this pesto flatbread pizza!
- Enjoy as a dip for vegetables - if you have a fussy eater, this is most definitely worth a try!
How to serve pesto to Babies
Click on any of the links above for specific tips and pictures. If serving with pasta, opt for bigger-sized shapes, like fusili or rigatoni.
Here are more tips on serving pasta to babies.
Start with small portions to make it less overwhelming for your baby. This will also help reduce food waste. You can always offer more if they seem interested.
Is your baby 6 months old and up?
Learn all the secrets to starting solids safely while optimizing nutrition!
How to serve to toddlers
It is common for toddlers to reject mixed foods, especially if they weren't introduced to them often as a baby. In this case, don't stop offering! They will need a lot of pressure-free exposure.
For example, serve just a tiny portion of pesto pasta next to plain pasta. Even if your child doesn't eat it, just seeing it counts as exposure. And the more they become familiar, the more likely they are to accept and try in the future.
Frequently Asked Questions
You can add nutritional yeast for that cheesy flavor.
Transfer to an air-tight container and store in the refrigerator for up to one week. Note that the color will darken from oxidation so to prevent this, I recommend drizzling a thin layer of olive oil on top.
Yes! I like to store in single serving portions using this freezer tray so I can thaw just the amount I need. Simply place the tray in the freezer, pop out the molds, and transfer to a freezer-safe bag or container. Will keep for up to 3 months.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Zucchini Pesto with Almonds
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.Â
Nutrition
The post was first published in 2013.
Leigha @ The Yooper Girl says
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! 🙂
Min says
Hi Leigha! Aww I'm so glad you enjoyed this recipe! And thank you so much for taking the time to let me know ;).
Ashley | Spoonful of Flavor says
I love finding new uses for zucchini and I love trying different varieties of pesto. I can't wait to try this pesto!
Krista @ joyfulhealthyeats says
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!
Marlys @ This and That says
I love this combination... and your pictures make everything look so yummy. Thanks for sharing on Foodie Friends Friday.
Nami | Just One Cookbook says
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.
Angie@Angie's Recipes says
Love all different kinds of pestos...yours with zucchini looks awesome!
Min says
Thank you, Angie! I really need to try more nontraditional pestos myself. This one's def a keeper around here 😉
Nicky says
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.
Min says
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!
Ashley | Spoonful of Flavor says
Min, the combination of zucchini and basil sounds healthy and delicious. I love trying different versions of pesto.
Kari @ bite-sized thoughts says
This sounds like a great twist on pesto! In fact, I think I'd like it more than the regular sort 🙂
Meghan @ Spoonful of Flour says
I absolutely love pesto, but have never thought to make it with zucchini. All of your pictures are gorgeous too!
Min says
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 😉
Amy | Club Narwhal says
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.
Min says
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...
felicia | Dish by Dish says
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!
Kevin @ Closet Cooking says
Zucchini pestos are so good!
dixya| food, pleasure, and health says
i need to use up zucchini too. this shall be made tonight 🙂
Min says
Yay! Let me know how it turns out!! 🙂