Zucchini and walnut pesto is a must in my kitchen during this time when zucchinis are sweet and small. We love to dress pasta and risottos with this very simple pesto.
It takes just a few minutes to have your sauce ready, and it can be stored in the fridge in an airtight jar for 4 or 5 days. Let’s discover the recipe as always, right after the photo.
A fresh alternative pesto to the classic Genovese pesto with basil, which can be prepared very quickly whether you use a mortar or an immersion blender as I do.
Here below, I leave you more fresh and tasty pesto ideas to prepare every day to bring many different delicious and flavorful dishes to the table. Then right after the photo, let’s find out how to prepare the zucchini and walnut pesto!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for zucchini and walnut pesto
- 2 white zucchinis (or green)
- 2 cloves garlic
- 1 bunch basil
- 10 walnuts (or 1 tablespoon of pine nuts)
- 1/3 cup grated Grana Padano
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Blender immersion
- 1 Strainer
Preparation of zucchini and walnut pesto
This zucchini and walnut pesto recipe is easier done than said.
First, wash the zucchinis, dry them well, and cut off the ends. Then, grate them using a large-hole grater.
Place them in a fine mesh strainer to drain their water for 30 minutes, then squeeze them well.
Put the grated and squeezed zucchinis, washed and dried basil leaves, coarsely chopped walnuts (or pine nuts if you prefer), grated cheese, coarsely chopped garlic cloves, and a pinch of salt into your immersion blender beaker or food processor.
Pulse your blender intermittently, so as not to heat the blades, and gradually add extra virgin olive oil until the desired consistency is reached.
Some prefer a more liquid pesto, so they add more oil. We like a thick pesto, so we usually add more grated cheese, less salt, and very little extra virgin olive oil. The recipe is delicious and very easy.
Once your zucchini and walnut pesto is ready, put it in an airtight jar in the fridge. It’s better to let it rest for a few hours before enjoying it. You can store it in the fridge for a few days, but I guarantee once you try it, you won’t let it go, and.. ENJOY YOUR MEAL
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