Zucchini pesto pasta ready in just a few minutes! A very simple recipe that cannot be missed among your preparations with the arrival of the nice weather, an easy and quick zucchini pesto.
A perfect first course for summer, fresh and delicious. To make it a complete dish, add potatoes, green beans, and zucchini, a light and aromatic pesto made with fresh basil.
It’s a recipe as simple as it is good and will conquer your summer.
This pasta is delicious warm, but also cold, served as a salad. Perfect for an outdoor lunch.
Zucchini, basil, and almonds or pine nuts, a creamy dressing ideal for cold summer pasta dishes, zucchini pesto is a no-cook recipe, made with raw zucchini, parmesan, almonds, basil, and extra virgin olive oil, all blended in a food processor for a few seconds.
We’re almost in June and the fresh air that smells of late spring seems to help start a nice diet to get in shape for the swimsuit season.
I’ve wanted to start experimenting with some raw food recipes for a while, eating raw foods is good, preserving all their properties, and above all, not risking increasing the meal’s calories.
Today, I prepared a delicate and flavorful raw zucchini pesto enhanced by the taste of basil that will blend in so well.
I must say I was very skeptical… when I blended this green cream, my husband was looking at me poorly haha and yet he changed his mind, and so did I!!!
Good, good, good… is there any more??? was his comment on our lunch.
Raw zucchini pesto is velvety and very flavorful, yet rich in all the main properties and vitamins of zucchini, basil, and nuts like almonds, in fact, compared to a normal pesto, it has many more beneficial effects as, without cooking, all the properties and vitamins contained in the ingredients remain unaltered.
I prepared it for lunch and my little nephews licked their lips, if you have guests you can prepare it, you’ll surely impress with little effort, a dish with a low price that makes a tasty impression.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 507.75 (Kcal)
- Carbohydrates 39.44 (g) of which sugars 2.42 (g)
- Proteins 16.17 (g)
- Fat 34.10 (g) of which saturated 6.91 (g)of which unsaturated 6.57 (g)
- Fibers 5.77 (g)
- Sodium 1,252.63 (mg)
Indicative values for a portion of 200 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
Zucchini Pesto Pasta
- 11 oz pasta
- 1 potato (large)
- 5 oz green beans
- 1 zucchini
- salt
- 10 oz zucchini (3 medium zucchinis)
- cup extra virgin olive oil
- 2 oz parmesan
- 1.4 oz almonds (or pine nuts or walnuts)
- oz basil
- to taste salt
Tools
- Pot
- Colander
- Hand Blenders
- Grater
Steps
Zucchini Pesto Pasta
Wash and clean the zucchinis by removing the ends with a knife.
Use a grater to shred the zucchinis into julienne strips.
Then transfer them to a colander to drain excess water.
Take a food processor and add the julienned zucchinis, basil, almonds, grated parmesan, a pinch of salt, and pour in the oil gradually while blending until you get a smooth cream.
Transfer the pesto to a bowl.
Meanwhile, put the pot on the stove to cook the pasta.
First, peel the potatoes, wash them, and cut them into not very small pieces. Clean the green beans by removing the ends from each bean, and then wash them.
Also cut a zucchini into chunks.
Bring a large pot of water to a boil, salt it, add the halved green beans, cook for 5 minutes, then add the potatoes and the zucchini, continue cooking for another 3 minutes, adding a drizzle of oil.
Add the pasta, stir and continue cooking.
I used farfalle, but feel free to use whichever you prefer.
Drain pasta and vegetables while still al dente, saving some cooking water to dilute the pesto. Pour the pasta into a warm bowl, season with the pesto, mix delicately and serve immediately.
Then sprinkle with a generous handful of grated parmesan, if you like a grind of pepper and serve.
Enjoy your meal!!
Tips
Serve the pasta hot immediately. If you have leftovers, store them in the refrigerator for a few days and when consuming, heat them up a bit, perhaps refreshing with a spoon of pesto diluted with hot water.
If you liked this recipe, click on many stars, thanks a lot.
I invite you to become a fan of my Facebook page to always be updated on my new recipes and stay in touch with me.
I await you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to the Home page
Return to the Home page
FAQ (Questions and Answers)
What can I substitute for the almonds?
Certainly with walnuts or pine nuts.
How can I store the zucchini pesto?
We can store the zucchini and almond pesto in the refrigerator for a couple of days. But to make it last longer and always have it available, it can be put in small jars and stored in the freezer.
