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—a delicious way to enjoy the abundance of summer produce.
Table of Contents
Zucchini Pesto
I love making this zucchini pesto because it’s the perfect way to enjoy a fresh sauce that feels like a gourmet meal but is so easy to whip up at home.
The zucchini adds a refreshing twist to the classic pesto, while the basil, garlic, and parmesan bring that rich, savory flavor we all crave. It’s perfect for tossing with pasta, spreading on sandwiches, or even as a dip. I feel like I’m treating myself to something special every time I make it, and I know my family is getting something wholesome and delicious, too.
What I Love About This Zucchini Pesto
- Versatile: Perfect for pasta, sandwiches, dips, or as a flavorful topping.
- Easy to Make: Quick to prepare with simple ingredients.
- Long-Lasting: Stays fresh in the fridge for up to five days, making meal prep a breeze.
Ingredients and Estimated Cost
Per Serving Cost: $0.67
Recipe Cost: $5.37
- 1 medium zucchini – $0.75
- 1 cup packed basil leaves – $2.49
- 1 garlic clove – $0.04
- 2 Tablespoons raw pepitas – $0.24
- ½ cup extra virgin olive oil – $0.96
- 1 Tablespoon fresh lemon juice – $0.06
- ¼ cup grated parmesan cheese – $0.80
- ½ teaspoon sea salt – $0.03
NOTE: Recipe prices and the amounts needed are based on grocery store websites. Actual costs may vary depending on your ingredients.
Equipment
- Measuring cups and spoons
- Food processor
- Knife
- Cutting board
- Spatula
- Airtight jar
How To Make Zucchini Pesto
***For complete recipe instructions, see the recipe card below.
- Prep the Ingredients: Combine zucchini, basil, garlic, pepitas, and sea salt in a food processor. Pulse until finely minced.
- Add the Liquids and Cheese: Slowly pour the olive oil and lemon juice into the processor while running low. Mix in the freshly grated parmesan cheese until well combined.
- Store or Use: Store in the refrigerator for up to 5 days or use immediately.
Recipe Variations
- Nuts: If you don’t have pepitas, you can use pine nuts, almonds, or walnuts.
- Zucchini: For a different flavor profile, try using yellow squash instead of zucchini.
- Cheese: Swap the parmesan for nutritional yeast if you’re avoiding dairy and want a vegan option with a cheesy flavor.
More Dressings and Sauces
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Zucchini Pesto
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
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Recipe FAQs
Can I make this pesto without a food processor?
You can use a blender or chop the ingredients finely by hand, though the texture might be less smooth.
Can I use other nuts instead of pepitas?
Yes, you can substitute pepitas with pine nuts, walnuts, or almonds for a different flavor.
Is this pesto vegan-friendly?
Yes, use a dairy-free parmesan, like Violife, to keep it vegan.
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