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A bowl of pesto made with zucchini is garnished with pine nuts and basil leaves. A gold spoon and some scattered pine nuts are in the background.
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4.36 from 17 votes

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 Time10 minutes
Total Time10 minutes
Course: Sauces, Dressings & Spreads
Cuisine: Italian
Keyword: zucchini pesto, zucchini pesto recipe
Servings: 4 servings
Author: Gina Matsoukas

Ingredients

  • 2 cups grated zucchini measured after squeezing excess water from zucchini
  • 1 clove garlic
  • 1/4 cup pine nuts
  • 1/2 cup freshly grated parmesan cheese or pecorino romano
  • 1/2 cup loosely packed fresh basil leaves
  • salt & pepper to taste
  • 2-3 tablespoons extra virgin olive oil adjust based on consistency of pesto

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, salt and 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.

Nutrition

Serving: 1SERVING | Calories: 180kcal | Carbohydrates: 4g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 206mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 12mg | Calcium: 166mg | Iron: 1mg