Zucchini pesto is a delicious summer variant of the more famous Genovese pesto, perfect for those seeking a light, quick-to-prepare, and flavorful sauce. Unlike traditional pesto, this recipe uses raw zucchini, which, blended with fresh basil, pine nuts, sliced almonds, and Parmesan, creates a creamy and tasty sauce, ideal for dressing pasta, enriching cold dishes, or spreading on crostini and bruschetta.
Making homemade zucchini pesto is very simple: all you need are a few ingredients, a blender or a food processor, and 10 minutes of your time. It’s a versatile recipe, suitable for vegetarians and perfect for those who want to bring something different yet genuine to the table.
Moreover, this cold sauce is a great anti-waste idea: you can use garden zucchini, even those slightly large or irregular, to transform them into a creamy and delicate dressing. The taste of zucchini pairs perfectly with nuts, creating a surprising and light balance of flavors without the need for cream or butter.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients for the zucchini pesto:
- 2 light zucchini
- 0.35 oz fresh basil
- 2 tbsp pine nuts
- 1 tbsp almonds
- 1 oz grated Parmesan cheese
- 1 oz grated Pecorino cheese
- to taste extra virgin olive oil
- to taste fine salt
Tools for the zucchini pesto:
- 1 Blender
- 1 Mandolin
- 1 Bowl
- 1 Spatula silicone
Steps for Preparing the Zucchini Cream:
Wash the zucchini well, dry them, and cut off the ends. Then, grate them using a large-holed grater.
Place the zucchini in a large strainer, salt them, mix well, and press with the back of a spoon to let out some of their moisture.
In the blender, add the basil that has been quickly washed and dried, the pine nuts, almonds, and grated Parmesan cheese.
Start blending the mixture and add a little extra virgin olive oil and a pinch of salt.Finally, add the zucchini and blend until you get a homogeneous mixture. If necessary, add more extra virgin olive oil. Turn off the blender and use a silicone spatula to mix well.
Store the zucchini pesto in sealed glass jars, remembering to cover the zucchini pesto with extra virgin olive oil.
Keep the zucchini pesto in the refrigerator and consume it within 2 or 3 days.
FAQ (Questions and Answers)
Can I use raw zucchini in pesto?
Yes! This recipe uses raw zucchini, which are blended with basil, pine nuts, almonds, and Parmesan. This way, the fresh and delicate taste of the vegetable is preserved.
What pasta shapes pair best with zucchini pesto?
Ideal shapes are trofie, fusilli, penne, linguine, or whole wheat pasta. Zucchini pesto also pairs well with cold pasta, for a summer first course.
Is zucchini pesto suitable for vegetarians?
Yes, this recipe is vegetarian. For a vegan version, you can replace the Parmesan with nutritional yeast flakes or a vegan cheese.
