If you are looking for a fresh and light alternative to the classic Genoese pesto, zucchini pesto is the perfect solution. Creamy, delicate, and no-cook, it’s ideal for dressing pasta on the hottest days, but also for enriching bruschettas, savory pies, or main dishes.
In this version, instead of traditional pine nuts, I chose roasted hazelnuts, which add an irresistible aromatic note. The mix of Parmesan and Pecorino provides savoriness, while the basil gives its unmistakable fragrance.
The preparation is very simple and takes just a few minutes! Let’s see together how to make a perfect zucchini pesto.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 7 oz zucchini
- 1 oz Parmigiano Reggiano DOP
- 1 oz hazelnuts (roasted)
- 0.4 oz basil
- 0.7 oz Pecorino
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Electric Grater Moulinex Fresh Express
- 1 Colander
- 1 Blender / Mixer
Preparation
Wash the zucchini well, remove the ends, and grate them with a coarse grater. Transfer them to a strainer and sprinkle with a pinch of salt. Let them rest for 30 minutes to remove excess water.
Why is this step important? The salt helps the zucchini to lose some of their water, preventing the pesto from being too liquid.
Squeeze the zucchini well with your hands or a clean cloth and transfer them to a blender. Add the grated Parmesan, Pecorino, fresh basil, hazelnuts, and a tablespoon of extra virgin olive oil.
Start blending and add more oil gradually until you get a thick and homogeneous cream. Taste and adjust the salt if necessary.
Now your zucchini pesto is ready to use! You can use it immediately to dress pasta or spread it on bread crostini for a tasty appetizer.
Storage
In the fridge: store the zucchini pesto in a glass jar, covering it with a drizzle of oil. It keeps for 2-3 days.
In the freezer: you can freeze it in single portions, using small jars or plastic cups. It keeps for up to 3 months.
Tips and Variations
Creamier? Add a handful of cashews or almonds instead of hazelnuts.
More intense flavor? Add a clove of garlic or a pinch of grated lemon zest.
Light alternative? Replace part of the cheese with a few tablespoons of ricotta for a more delicate result.
For a perfect pairing, accompany the zucchini pesto with a glass of Vermentino di Gallura DOCG. Its fresh and savory taste enhances the delicacy of the zucchini and pairs well with the cheeses in the pesto.
FAQ – Creamy Zucchini Pesto
Can I use zucchini pesto with cold pasta?
Yes, it’s perfect for pasta salads! Add cherry tomatoes, mozzarella, and a drizzle of oil for a fresh and tasty dish.
Can zucchini pesto be made without a blender?
You can use a mortar and grind the ingredients as in traditional pesto, or mash the zucchini with a fork and mix everything by hand.
What types of pasta pair best?
Short pasta varieties like fusilli or penne work well as they hold the sauce nicely, but any pasta you prefer will do!
