If you love to experiment in the kitchen and are looking for a tasty and slightly different condiment, arugula and zucchini pesto could become one of your new favorite recipes. It is a smooth and fragrant cream, with a delicate flavor but a character all its own, perfect for dressing a nice plate of pasta. Compared to the classic Genoese pesto, this version has a sweeter touch given by the zucchini and balanced by the slightly spicy note of the arugula. It’s very easy to prepare and can be conveniently made in advance: just keep it in the fridge and it’ll be ready to use when needed. So, if you want to change things up a bit and bring an original and colorful dish to the table, this is the recipe for you! You just have to try it!
Other unusual recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Boiling, Stove
- Cuisine: Italian
Ingredients for Arugula and Zucchini Pesto
These quantities make two jars of arugula and zucchini pesto.
For vegetarians, simply replace Grana/Parmigiano with a similar cheese made with vegetable rennet.
- 5.3 oz arugula
- 2 zucchini (medium)
- 1 clove garlic
- 3.5 oz Grana Padano DOP (or Parmigiano)
- 1.4 oz salted peanuts
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Saucepan
- 1 Slotted spoon
- 1 Bowl
- 1 Frying pan
- 1 Blender
Preparation of Arugula and Zucchini Pesto
Wash the arugula very well, then blanch it for a few seconds in salted boiling water, then drain it and immediately transfer it to a bowl full of ice water.
Transfer it to a clean towel or kitchen paper to absorb excess water.
Trim the zucchini, wash and slice them into rounds.
In a pan, heat a few tablespoons of oil and brown the crushed or halved garlic clove. Add the zucchini, a pinch of salt, a grind of black pepper, and cook them for about ten minutes.
Remove the garlic (but if you like it, you can keep it) and transfer the zucchini to a blender or mixer. Add the arugula, the cheese cut into pieces, the peanuts, and a grind of pepper.
Blend in pulses, adding a drizzle of oil (I never add much; I prefer to dilute the pesto later with a few tablespoons of pasta cooking water. This way, I reduce the calories a bit).
Transfer the arugula and zucchini pesto in two hermetic jars, making sure to cover the sauce perfectly with oil. It keeps in the refrigerator for a few days. Enjoy! Paola
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