Zucchini pesto

5 from 1 vote

Zucchini pesto

A refreshing alternative to classic basil pesto, made with fresh zucchini, healthy nuts and plenty of aromatics.
Servings 8 servings
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins


  • cutting board
  • knife
  • Food processor
  • bowl
  • cheese grater


  • 2 zucchini
  • 3 garlic cloves
  • 1 cup aged cheese
  • 3/4 cup parsley 5-6 sprigs, leaves and stems
  • 1/2 lemon juiced
  • 1/2 cup pistachios unsalted, shelled
  • 1/2 cup pinenuts
  • 2 anchovies oil drained
  • 1 tbsp red pepper flakes
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste


  • Gather your ingredients.
    Ingredients displayed on a cloth in front of the food processor.
  • Wash the zucchini; remove the ends and cut them into 1 inch cubes.
    2 zucchini
    Zucchini cubes in a white bowl.
  • Place in a bowl and microwave covered with plastic wrap for 8 minutes, or until tender but not mushy; drain and cool.
    Cooked zucchini in the strainer in a bowl, along with the other ingredients.
  • Place the cooked zucchini in the food processor and blend until they turn into a creamy texture.
    Beautiful green zucchini blended in the food processor.
  • Peel the garlic; add to the food processor; add all the other ingredients except for the oil; blend all the ingredients until combined.
    3 garlic cloves, 1 cup aged cheese, 3/4 cup parsley, 1/2 lemon, 1/2 cup pistachios, 1/2 cup pinenuts, 2 anchovies, 1 tbsp red pepper flakes, salt and pepper to taste
    All the ingredients combined into the pesto.
  • Open the chute of the food processor and drizzle the oil until the pesto is emulsified.
    1/2 cup extra virgin olive oil
    Emulsified pesto sauce in the food processor.


The most popular pesto that is known outside of Italy is the classic basil pesto from the region of Liguria, in the North-West part of Italy, where a mild climate allows for the aromatic herb to thrive.
Pesto is made with a combination of basil, nuts, aged cheese, and good-quality olive oil. Using some of these basic ingredients, it’s possible to create pesto with vegetables and leafy plants, like arugula, kale, and so on.
In my kitchen, I enjoy experimenting with traditional recipes, while incorporating new elements in order to expand the variety of foods I make. This pesto is an example of it.
Try this easy-to-make pesto on pasta, bruschetta, or as a healthy alternative to mayonnaise on sandwiches, as a dressing for roasting vegetables, or even as a dipping sauce.
Author: Rebecca
Calories: 236kcal
Cost: $
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Italian
Keyword: dipping sauce, easy to make pesto, healthy sauce, mayo alternative, pesto sauce, quick sauce, vegetable sauce, zucchini, zucchini sauce


Calories: 236kcal | Carbohydrates: 6g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 15mg | Sodium: 112mg | Potassium: 285mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1043IU | Vitamin C: 21mg | Calcium: 133mg | Iron: 1mg

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