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Zucchini Pesto: the recipe for the fresh and tasty seasoning

Total time: 20 Min
Difficulty: Low
Serves: 4 people
By Cookist


250 grams
Pine nuts
20 grams
Peeled almonds
10 grams
20 grams
10 grams
Grated parmesan cheese
30 grams
Extra-virgin olive oil
6 tablespoons
1 clove
Sea salt
as much as it is needed

Zucchini pesto is a tasty and fragrant seasoning, a fresh and delicious variant of the classic Genoese pesto, excellent for seasoning pasta, bruschettas, but also to accompany fish-based or cheese-based second courses, to give every dish creaminess and taste. An ideal recipe for the summer season, when zucchini abound. Let’s see how to make it in a short time to enrich your dishes with taste.

How to make zucchini pesto

First wash the zucchini and remove the ends. 1 Cut them with a large holes grater and place them in a sieve with salt. Let rest them for half an hour, so that they lose excess water. Now add the zucchini, pine nuts, almonds, basil and mint previously washed and dried in the mixer. Then add the grated Parmesan cheese and half the oil and operate the mixer for a few seconds. Add the remaining oil and blend until the mixture is smooth. Now that your zucchini pesto is ready, place it in a bowl. Consume it immediately or put it in the refrigerator, covered with plastic wrap.


If you do not want to use raw zucchini, boil them for 5 minutes in boiling salted water and then dry them well. Insert in the mixer with the rest of the ingredients and proceed according the recipe.

To make your zucchini pesto even tastier, you can also add 10/20 grams of walnuts or pistachios to create a seasoning with a unique taste but always rich in flavor.

If you like delicate and fresh seasonings you can also prepare a delicious rocket pesto, quick to make and ideal for fresh summer lunches.

How to store zucchini pesto

You can preserve the zucchini pesto in the refrigerator for 2 days covered with plastic wrap and adding a generous quantity of oil. For a longer preservation, you can keep the zucchini pesto in sterilized jars, tightly closed and vacuum packed. Alternatively, prepare small portions to be frozen and used as needed.

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