Quick raw zucchini pesto, grandma’s recipe. The traditional Genoese pesto is unique and inimitable, but it is often revisited in a more “modern” way with somewhat unusual ingredients and today I will give you an example. Over the years we’ve made many homemade pesto recipes worth trying, we even prepared a cooked zucchini pesto, but since the quick raw zucchini pesto was missing, the other day once I harvested my fresh basil I decided to remedy that! Raw zucchini pesto, like basil and lemon pesto or basil and walnut pesto, is a very light condiment, that you can prepare while the pasta cooks and is a quick and easy zucchini recipe that will please even those who don’t love this versatile summer vegetable. Delicate, fragrant and tasty, this condiment lets you bring to the table a pasta with raw zucchini pesto that conquers everyone, and a sauce that invites you to eat it also with pizza, focaccia, bread and bruschetta, or even with a simple spoon!! But let’s get cooking — zucchini and basil pesto, with or without a Thermomix, will surprise you. If you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients to make raw zucchini pesto
- 11 oz zucchini (fresh (about 2 1/2 cups chopped))
- 1.5 oz grated Parmigiano (or Grana (about 1/3 cup))
- 1.5 oz Pecorino Sardo (well-aged or Romano)
- to taste salt
- 1 clove garlic
- 2 oz peeled almonds
- to taste extra virgin olive oil
Preparation of raw zucchini pesto
For this recipe, preferably use just-harvested basil and very fresh, tender zucchini, and above all organic — the result will be exceptional. I also recommend chilling them well in the fridge before using; this will prevent the pesto from oxidizing once it warms up.
Quickly rinse the basil in cold water, then drain it and lay it on a cloth. Rinse the zucchini, remove the ends and pat dry. Place the lightly toasted almonds, the zucchini cut into pieces, the Parmigiano, the Pecorino, the salt, the peeled garlic and the oil into the blender jar, then blend well without heating the mixture.
Once you obtain a smooth cream, add the basil and blend quickly again without warming the mixture and our raw zucchini pesto is ready to be used on pasta, bruschetta, bread, focaccia, etc…
Storage notes and tips
The pesto keeps in the fridge for 3 days if stored in an airtight container. You can also portion it into cubes or small cups and freeze it. For better results and to avoid the pesto losing that bright color, place the blender jar in the freezer for 30 minutes — heat darkens the basil.
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