Roasted Zucchini Lemon and Mint Pesto, perfect for dressing pasta, salads, or eating as is, spread on a warm crostino.
A pesto with zucchini roasted in a pan, lemon zest, and chopped almonds that add a crunchy note while also providing a fresh aroma thanks to fresh mint.
If you like alternative recipes to the classic ones like Genoese pesto, you should try this roasted zucchini pesto because I’m sure it will surprise you as it surprised us!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 91.52 (Kcal)
- Carbohydrates 4.15 (g) of which sugars 0.63 (g)
- Proteins 3.90 (g)
- Fat 7.30 (g) of which saturated 0.61 (g)of which unsaturated 0.19 (g)
- Fibers 1.95 (g)
- Sodium 159.08 (mg)
Indicative values for a portion of 74 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 for Roasted Zucchini Lemon and Mint Pesto
The pesto so prepared can be kept in the refrigerator tightly closed in an airtight container covered with extra virgin olive oil for 4 to 5 days.
- 1 lb zucchini
- 2 red spring onions
- 1 oz blanched almonds
- 2 tablespoons lemon zest (grated)
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 pinches salt
- 1 bunch mint
Tools
- 1 Cutting Board
- 1 Pan
- 1 Chopper
Steps
To prepare the pesto, first cut the zucchini into diamonds after washing and trimming them.
Then slice the spring onions (including the green part) thinly, removing the roots.
Heat 1 tablespoon of extra virgin olive oil in a pan.
Add the zucchini, spring onions, grated lemon zest, and roast by occasionally stirring with a wooden spoon.
When the zucchini are roasted, turn off the heat, season with salt, and drizzle with lemon juice, let them cool slightly.
In the immersion blender glass, place the zucchini, blanched almonds, mint leaves, a pinch of coarse salt, and 1 tablespoon of lemon zest.
Blend intermittently adding only if necessary a drizzle of extra virgin olive oil.
Adjust the texture of your pesto leaving it more or less coarse.
Taste for flavor and if necessary add more salt or lemon juice according to your taste.
Tips and Variations for Roasted Zucchini Lemon and Mint Pesto
If you prefer, you can roast the zucchini in a static oven at 340°F on the middle rack for 20 minutes or in an air fryer for 12 minutes.
If you prefer, you can replace the spring onions with a clove of garlic for a stronger flavor.
If you have almonds with shells, just put them in a bowl with hot water for 10 minutes and then gently remove the skin with your fingers.
You can make the zucchini cream by grilling them on a cast iron griddle without oil.
You can replace the almonds with walnuts or pine nuts.
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