Zucchini pesto is a lighter, veggie-packed alternative to traditional basil pesto — and it’s just as flavorful. This creamy spread is made with sautéed zucchini, garlic, almonds, Parmesan cheese, and fresh basil, all blended to a silky consistency. It’s perfect for dressing pasta, spreading on crostini, or serving as a dip. With simple ingredients and a 15-minute cook time, it’s one of the easiest ways to upgrade your meals while sneaking in extra vegetables.
Why Everyone Will Love This Recipe
- Healthy and fresh, packed with zucchini and basil
- Quick and easy — ready in just 15 minutes
- Versatile: great for pasta, sandwiches, appetizers, or dips
- Lighter than traditional pesto, but just as creamy
- Perfect for meal prep and storing
What Is Zucchini Pesto?
Zucchini pesto is a creamy, herbaceous sauce made by blending cooked zucchini with garlic, nuts, cheese, and fresh basil. Unlike classic pesto, which uses raw ingredients and a heavy oil base, this version features lightly sautéed zucchini for extra softness and subtle sweetness. Almonds add texture and richness, while Parmesan and basil deliver bold flavor. It’s the ideal summer sauce when zucchini is in season.
Pro Tips for the Best Pesto
- Use firm, fresh zucchini for the best flavor and texture
- Don’t overcook — 10 minutes is enough to soften without losing nutrients
- Swap almonds with pine nuts or cashews if preferred
- Add a touch of lemon juice for brightness
- For vegan pesto, omit the Parmesan or use nutritional yeast
Frequently Asked Questions
Can I eat zucchini pesto cold?
Yes! It’s delicious served cold as a spread or stirred into cold pasta salads.
How long does it last in the fridge?
Stored in an airtight container, zucchini pesto keeps for up to 5 days.
Can I freeze zucchini pesto?
Absolutely. Freeze in small jars or ice cube trays for up to 3 months.
Can I make it nut-free?
Yes. Substitute almonds with sunflower seeds for a nut-free version.
What’s the best pasta to pair with it?
It works beautifully with penne, spaghetti, or gnocchi — but also shines in lasagna layers or on flatbreads.
How to Store
Transfer the cooled zucchini pesto to an airtight jar or container. Store in the fridge for up to 5 days. To prevent browning, pour a thin layer of olive oil on top before sealing.
How to Freeze
Portion the pesto into freezer-safe jars or silicone ice cube trays. Freeze for up to 3 months. Thaw in the refrigerator overnight and stir well before using.
Ingredients
How to Make Zucchini Pesto
Start by washing the zucchini and slicing them into thick rounds. In a large skillet, heat a drizzle of extra virgin olive oil and sauté the garlic clove briefly until fragrant. Add the zucchini slices and a pinch of salt, stirring occasionally.
Start by washing the zucchini and slicing them into thick rounds. In a large skillet, heat a drizzle of extra virgin olive oil and sauté the garlic clove briefly until fragrant. Add the zucchini slices and a pinch of salt, stirring occasionally.
Once lightly browned, pour in the water and cover the pan with a lid. Let the zucchini cook over medium-low heat for about 10 minutes, or until soft and tender. Then remove the garlic and allow the zucchini to cool slightly.
Once lightly browned, pour in the water and cover the pan with a lid. Let the zucchini cook over medium-low heat for about 10 minutes, or until soft and tender. Then remove the garlic and allow the zucchini to cool slightly.
Transfer the cooked zucchini to a blender or food processor. Add the almonds (or pine nuts), grated Parmesan cheese, a few fresh basil leaves, and a little more salt and pepper. Blend everything until smooth and creamy, adding a drizzle of olive oil to reach your desired consistency.
Transfer the cooked zucchini to a blender or food processor. Add the almonds (or pine nuts), grated Parmesan cheese, a few fresh basil leaves, and a little more salt and pepper. Blend everything until smooth and creamy, adding a drizzle of olive oil to reach your desired consistency.
Your zucchini pesto is now ready.
Your zucchini pesto is now ready.
Toss it with your favorite pasta, spread it on toasted bread, or serve it as a dip alongside fresh veggies or crackers.
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