Zucchini pesto is a very convenient solution to keep always ready, to easily solve lunches or even simple snacks.
It can indeed be used to season a good plate of pasta, as well as to enrich sandwiches, tenderize vegetable or meat patties, and much more.
Just a few zucchini and very few other ingredients, usually easily found in our kitchens, and shortly you’ll have a nice jar available.
It has a delicate and pleasant taste, which everyone can adjust according to their personal taste, for example: adding more or less basil, using Parmesan instead of Grana Padano, or even replacing part of it with Pecorino.
In short, a simple but extremely versatile idea for summer lunches and dinners!
You can start with zucchini lightly flavored in a pan with a drizzle of oil and a little water as I do, with fried or boiled zucchini, or even raw.
In the latter case, cut them into thin slices and then pat them, applying a little pressure, to absorb the water they naturally release.
Once ready, just cover the surface of the zucchini pesto with a light layer of oil and place it in the fridge for a few days, or freeze it.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 207.46 (Kcal)
- Carbohydrates 3.87 (g) of which sugars 0.34 (g)
- Proteins 7.61 (g)
- Fat 19.29 (g) of which saturated 4.45 (g)of which unsaturated 4.56 (g)
- Fibers 1.68 (g)
- Sodium 138.42 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs zucchini
- 2.1 oz almonds
- 3.5 oz Grana Padano, grated
- 1 bunch basil
- 0.5 cup extra virgin olive oil
- 1 clove garlic
- to taste salt
- to taste black pepper
Tools
- 1 Cutting Board
- 1 Knife for vegetables
- 1 Blender or mixer
Steps
For preparing zucchini pesto, if we have almonds with skin, place a saucepan on the heat with about 3 fingers of water and bring to a boil.
Once the water has boiled, turn off the heat and pour in the almonds. Leave them in for a few minutes, then drain and cover with cold water.
At this point, remove the skin from the almonds and pat them on a cloth.
Wash the zucchini, trim them, and cut into slices.
Put a pan with a diameter of 12 inches on the heat, with about 2 glasses of water, a couple of tablespoons of olive oil, and a clove of garlic cut in half (if you want to remove it) or into small pieces.
Let everything start boiling, then add the zucchini, salt, and pepper to taste. Let it cook for about 3/4 minutes covering with a lid.
If you want, remove the garlic and transfer the zucchini to a colander to drain the water.
Once they have cooled slightly, slide the zucchini into a blender/mixer, add the peeled almonds, a generous bunch of basil, extra virgin olive oil, and the grated Grana.
Blend at intervals until you obtain a homogeneous mixture.
Use immediately to season pasta or transfer the pesto to a jar, covering its entire surface with oil.
Close the jar and store in the fridge.
The zucchini pesto is now ready.
Storage
Once ready, just cover its surface with a light layer of oil. It keeps well in the fridge for 2 or 3 days, otherwise, it can be frozen for about a couple of months.
Once ready, just cover its surface with a light layer of oil. It keeps well in the fridge for 2 or 3 days, otherwise, it can be frozen for about a couple of months.
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