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Zucchini Pesto
Light, fresh, and flavorful, this zucchini pesto is packed with basil and pepitas for a nutty kick. It's perfect for pasta, sandwiches, or a dip.
Servings 8 people
Calories 152kcal
Cost $5.37
Equipment
- measuring cups and spoons
- food processor
- knife
- cutting board
- spatula
- Airtight jar
Ingredients
- 1 medium zucchini ends removed and sliced
- 1 cup packed basil leaves
- 1 garlic clove
- 2 Tablespoons raw pepitas
- ½ cup extra virgin olive oil
- 1 Tablespoon fresh lemon juice
- ¼ cup freshly grated parmesan cheese use dairy-free if vegan; I like Violife
Instructions
- In a food processor, pulse the zucchini, basil, garlic, pepitas, and sea salt until finely minced.
- With the processor on low, slowly stream in the olive oil and lemon juice.
- Stir in the parmesan cheese.
- Store in an airtight jar in the refrigerator for up to 5 days.
Notes
Storage Tips
Store: Store the pesto in an airtight jar for up to 5 days. Freeze: You can freeze the pesto in ice cube trays, then transfer the cubes to a freezer-safe bag. They’ll last up to 3 months.Nutrition
Serving: 0.25cup | Calories: 152kcal | Carbohydrates: 2g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Cholesterol: 3mg | Sodium: 57mg | Potassium: 102mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg