Zucchini pesto is a quick condiment to prepare with a unique and delicate flavor. I added a clove of garlic as well, but you can omit it if it’s not to your taste. You can use it to dress pasta, making it special right away!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 9 oz zucchini (already cleaned)
- 1 clove garlic (small, optional)
- 1 pinch fine salt
- 5 tbsps olive oil
- 1 tbsp Parmigiano Reggiano DOP (grated)
- 5 walnut halves
- 1 1/2 sprig rosemary (if you prefer, you can use dried)
- 4 leaves sage
- 1 fresh scallion (small)
Preparation
Wash and clean the zucchinis, grate them (I use the grater I use for lemon zest) and place them in a colander. Sprinkle them with a pinch of salt and let them drain for a few minutes.
Meanwhile, place the sage, rosemary, walnut halves, cleaned scallion, and squeezed zucchinis (to remove all excess water) in a blender. Start blending, adding the oil little by little, then the salt and the Parmigiano. The mixture should be homogeneous.
You will get about 200 g of pesto, which you can use to dress pasta or rice for 3/4 people.
Tips/Suggestions
If you liked the Zucchini Pesto, discover other pestos:
Green Bean Pesto Spaghetti with Broad Bean Pesto, Clams, and Bacon
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