Zucchini Pesto with Pine Nuts Recipe

This Zucchini Pesto with Pine Nuts is a refreshing and healthy twist on the classic pesto. Perfect for adding a vibrant burst of flavor to pasta grilled vegetables or as a spread on toast. The zucchini in this pesto adds a mild creamy texture while still allowing the bold basil and garlic flavors to shine through. The pine nuts give it that lovely nutty richness and the olive oil creates a smooth velvety consistency. Whether you’re vegan vegetarian or just looking for a lighter version of the traditional pesto this zucchini pesto will be a new favorite in your kitchen!

Prep Time: 10-15 minutes

Total Time: 20-25 minutes

Ingredients:

1 medium zucchini peeled and chopped

1 cup fresh basil leaves packed

1/4 cup pine nuts (lightly toasted for extra flavor)

1/4 cup grated Parmesan or a vegan alternative (optional)

2 cloves garlic peeled

1/4 cup extra-virgin olive oil

1 tablespoon lemon juice (optional for brightness)

Salt and pepper to taste

Instructions:

Prepare the zucchini: Begin by peeling and chopping the zucchini into small chunks. You can lightly sauté the zucchini in a pan with a little olive oil for about 3-4 minutes until softened or if you prefer a raw flavor you can skip this step.

Toast the pine nuts: In a dry skillet over medium heat toast the pine nuts for about 2-3 minutes stirring frequently until golden brown. Be careful not to burn them.

Blend the pesto: In a food processor or blender add the zucchini basil toasted pine nuts garlic and Parmesan (if using). Pulse until the mixture is coarsely chopped.

Add olive oil: With the food processor running slowly drizzle in the olive oil until the pesto reaches your desired consistency. You can add more olive oil if you like a thinner pesto.

Season and adjust: Taste the pesto and add salt and pepper to taste. If you like a little more acidity add lemon juice and pulse to combine.

Serve: Toss the zucchini pesto with pasta spread on toast or drizzle over roasted vegetables. Store leftovers in an airtight container in the fridge for up to a week.

Tips:

Sautéing the zucchini: If you want a more savory depth to the flavor sauté the zucchini in olive oil with a pinch of salt until tender which will give the pesto a richer deeper flavor. However for a fresher lighter taste you can leave the zucchini raw.

Substitute nuts: If you don’t have pine nuts you can substitute them with other nuts like walnuts cashews or almonds. Each will give the pesto a slightly different flavor but still work well.

Vegan option: For a completely vegan pesto skip the Parmesan and either use nutritional yeast for a cheesy flavor or just leave it out.

Pesto texture: If you prefer a smoother pesto you can add more olive oil or even a splash of water to thin it out. Alternatively for a chunkier pesto pulse the ingredients less.

Make ahead: This pesto stores well in the fridge for up to a week. To prevent it from turning brown you can drizzle a thin layer of olive oil on top before sealing the container.

Serving suggestions: Serve this zucchini pesto with pasta on top of grilled chicken or as a dip for fresh bread or veggies. You can also use it as a topping for roasted potatoes or a drizzle on pizza.

In conclusion Zucchini Pesto with Pine Nuts is a fresh and healthy twist on traditional pesto perfect for a variety of dishes. The creamy texture of zucchini pairs beautifully with the rich nutty flavor of pine nuts while the garlic and fresh basil add depth and vibrancy. This pesto is versatile enough to be used on pasta as a spread for sandwiches or even as a dip for vegetables. With its simple ingredients and easy preparation it’s a delightful addition to any meal. Enjoy the light yet flavorful burst this zucchini pesto brings to your table!

Approximate Nutrition Per Serving:

Calories: 250-300 kcal

Protein: 5-6g

Carbohydrates: 8-10g

Fiber: 2-3g

Sugar: 4-5g

Fat: 22-25g 

Saturated Fat: 3-4g

Cholesterol: 5-10mg

Sodium: 200-300mg

Calcium: 80-100mg

Iron: 1-2mg

Enjoy your creamy and flavorful zucchini pesto!