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4.36
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Zucchini Pesto
This fresh zucchini pesto is a great way to use up the end of summer garden surplus without having to bake it into every muffin, bread and cookie you can think of.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Sauces, Dressings & Spreads
Cuisine:
Italian
Keyword:
zucchini pesto, zucchini pesto recipe
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
2
cups
grated zucchini
1
clove
garlic
2
tablespoons
pine nuts
1/2
cup
grated parmesan cheese
1/4
cup
fresh basil leaves
1
leaf of kale
for color more than taste, you can substitute spinach for this or leave it out, your pesto just won't be as green
salt & pepper to taste
2-4
tablespoons
extra virgin olive oil
depends how thick you want your pesto
1
pound
dried pasta
Instructions
Thoroughly squeeze all excess water from the grated zucchini in a dish towel.
Place zucchini in a food processor along with garlic, pine nuts, parmesan, basil, kale/spinach and salt & pepper.
With the food processor running, drizzle in the olive oil until the pesto reaches the consistency you like.
Check for seasoning again and adjust as necessary.
Bring a pot of water to a boil and cook pasta according to package directions.
Drain pasta and toss with pesto to thoroughly coat.
Nutrition
Serving:
1
SERVING
|
Calories:
406
kcal
|
Carbohydrates:
42
g
|
Protein:
13
g
|
Fat:
21
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
15
g
|
Cholesterol:
11
mg
|
Sodium:
312
mg
|
Fiber:
4
g
|
Sugar:
3
g