Easy Pesto Di Zucchini is a delicious twist on classic Italian pesto sauce. With fresh shredded zucchini, basil, and mint, this healthy pesto recipe is perfect for pesto lovers.
Traditional pesto is delicious, but this super easy pesto di zucchini is a veggie-packed change up. Your family will love this with spaghetti, linguini, or served on a protein of your choice.
Pesto di Zucchini is a delicious twist on pesto, with added veggies! Pesto is a classic Italian pasta sauce. I love pesto and after seeing a zucchini version at a few restaurants last summer, I decided to make my own.
We love serving this pesto on pasta, chicken, or with veggies.
Here are the ingredients you will need for this recipe:
- Zucchini, medium to large
- Fresh Basil, using fresh is key
- Lemon Juice
- Fresh Mint, using fresh is key
- Grated Parmesan Cheese
- Pine Nuts
- Extra Virgin Olive Oil
- Black Pepper
Let's make this recipe together!
Grate zucchini on the wide side of a cheese grater. Wrap the grated zucchini in a thin kitchen towel and squeeze over the sink, removing excess liquid from the zucchini.
Transfer zucchini to a food processor. Add garlic, basil, lemon juice, mint, parmesan, and pine nuts. Pulse until combined. You may have to use a spoon to mix between pulses.
Once ingredients are combined, slowly add olive oil while the food processor is running. Pulse until combined, then add salt and pepper to taste. Mix and serve immediately.
Here is some kitchen equipment you will need for this recipe. You can find all of these products on Amazon.
Food Processor - You will need a food processor for this recipe. I have this one that I use every week! It's great for making sauces like pesto.
Box Grater - It's easiest to grate the zucchini with a box grater. This one is great for everyday use!
Here are some common recipe substitutions and variations for this easy recipe.
Nut Variation - This recipe calls for pine nuts, but you can also use pistachios, almonds, or cashews.
Zucchini Substitution - You may substitute zucchini with yellow squash. They are very similar and will be a fine substitution.
Frequently Asked Questions
Pesto is traditionally made of basil, extra virgin olive oil, parmesan cheese, pine nuts, garlic, and salt.
Yes, you can freeze pesto in an airtight container for up to three months. Be sure to defrost in the refrigerator before using.
Pesto will last for 4-5 days in the refrigerator.
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe.
Refrigerator Storage: Store in an airtight continuer and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
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Easy Pesto di Zucchini
- 2 zucchini
- 4 cloves garlic
- 1 cup fresh basil
- 1 tablespoon fresh lemon juice
- ½ cup fresh mint
- ½ cup grated parmesan
- ¼ cup pine nuts
- ½ cup extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Grate zucchini on the wide side of a cheese grater. Wrap grated zucchini in a kitchen towel and squeeze over the sink, removing excess liquid.
- Transfer zucchini to a food processor. Add garlic, basil, lemon juice, mint, parmesan, and pine nuts. Pulse until combined.
- Slowly add the olive oil while the food processor is running. Pulse until combined, then add salt and pepper to taste. Serve immediately.