- 5 oz Zucchinidiced
- 1 cup Basilleaves only, tightly packed, about 1 ounce
- 3 cloves Garliccrushed
- ½ cup Walnuts
- 2 tbsp Lemon juice
- ½ tsp Sea saltfine
- 3-4 tbsp Olive oilextra-virgin
Zucchini Pesto
Zucchini Pesto is a simple, healthy, and delicious recipe that will delight even those who don’t do zucchini. Besides, this homemade pesto is one of the best ways to enjoy not only the bounty of summer zucchini but also garden-fresh basil. The best part though? This summery pesto is made in just 5 minutes!
This homemade pesto recipe uses fresh zucchini, basil, walnuts, garlic, lemon juice, and extra-virgin olive oil. Bonus, the recipe is budget-friendly since you don’t need pricey pine nuts and Parmesan cheese to make it. So, if you plan to take a short break from packing your muffins and banana bread with zucchini, you will love this recipe. It’s quick to whip up and stores well in the fridge for up to five days. Perfect!
To make the Zucchini Pesto, you will need the following ingredients:
Steps to make Zucchini Pesto
1 | Combine ingredients | 1 |
In a blender or food processor, combine 5 ounces diced zucchini, 1 cup basil, 3 garlic cloves, ½ a cup walnuts, 2 tablespoons lemon juice, ½ a teaspoon fine sea salt. | ||
2 | Blend | 1 |
Pulse several times until well chopped. | ||
3 | Add oil | 2 |
While the blender is running, slowly add 3 tablespoons of olive oil. For a smoother pesto, add 1 tablespoon of olive oil or more to taste. Occasionally, scrape down the sides as needed. | ||
4 | Adjust seasoning | 1 |
Taste and adjust lemon juice or salt if needed. | ||
5 | Serve | |
Serve right away topped with a grind of fresh black pepper or store in the refrigerator, covered, for up to 5 days. | ||
Recipe Reviews
It's so easy to make. Thanks!
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