Zucchini Pesto
Got too many zucchinis? This vibrant and velvety zucchini pesto is the perfect dish to make in the summer! Ideal with plant-based pasta dishes, salad, and more.
If you’ve ever grown your own zucchinis, you know the struggle of trying to handle the abundant harvest. Or you might be the “victim” of a family member or neighbor trying to get rid of excess produce.
Every summer, I find new ways to use zucchini, from handmade zucchini gnocchi and easy scarpaccia recipe, to air fryer zucchini fries and even hidden vegetable chocolate muffins! This vegan zucchini pesto continues the tradition of beginner-friendly, nourishing recipes
Why You’ll Love This Recipe
- Does this technically count as a hidden vegetable recipe? This pesto contains three whole zucchinis, along with herbs and aromatics.
- This is the perfect recipe for the middle of the summer, when zucchini and basil are both in season (even in cooler climates).
- The classic pesto flavor still comes through, thanks to basil, pine nuts and nutritional yeast. Zucchini just adds extra volume to the delicious mixture.
- Meal prep-friendly recipes are my favorite! Make enough zucchini pesto for a week, and enjoy it with pasta, salads or sandwiches.
Key Ingredients
- Zucchini adds body and creaminess to the pesto without overwhelming the flavor.
- Pine nuts offer toasty richness we expect from traditional pesto.
- Onion and garlic caramelize in the oven, which adds depth of flavor to the mixture.
- Basil keeps the sauce herbaceous and bright.
- Nutritional yeast adds a cheesy note without using dairy.
Hack It!
- Try walnuts as an affordable swap for pine nuts. You can also use pumpkin seeds or sunflower seeds if you have a nut allergy.
- Use this vegan pesto as a spread, pizza sauce, a dip, or salad dressing. So many ways to get creative with this zucchini pesto!
- Always taste and adjust seasonings to your preference. Feel free to measure garlic and nooch with your heart!
- If you want a brighter, sharper kick of garlic, use it raw. However, you may want to use less in that case.
How to Make Zucchini Pesto
Step 1: Preheat the oven to 375F. In a casserole dish, add the sliced zucchini, garlic, nuts and onion.
Step 2: Roast for 25 minutes, until the zucchini begins to brown. Remove from the oven, and allow to cool slightly.
Step 3: To a high speed blender, add the zucchini mixture, fresh basil, olive oil and lemon. Process until smooth but slightly grainy.
Step 4: Enjoy as a spread, pasta sauce, sandwich filling, and more!
How to Use Zucchini Pesto with Pasta
Step 5: Cook your pasta according to package directions until al dente. Reserve at least one cup of pasta water.
Step 6: Make the zucchini pesto while the pasta is cooking. In a pan, toss with the cooked pasta, adding pasta water as needed to thin.
Step 7: Finish with vegan parmesan cheese, fresh basil, or toppings of choice.
Step 8: Enjoy immediately or store in the fridge for 3-4 days.
Frequently Asked Questions
The zucchini pesto itself is good to use for a week. Store in the fridge in a jar or an airtight container.
It does not have to be a typical green zucchini. However, with larger varieties or different shapes of summer squash, you’ll have to adjust the quantity.
Absolutely! This zucchini pesto is already gluten-free, so pair it with a food that is safe for you to eat.
Nope! Leave the peel on, it adds color and nutrients.
More Plant-Based Green Recipes
- Pesto Pasta Salad
- Creamy One Pot Pasta
- Easy Broccoli Pasta
- Creamy Corn Pasta
- Creamy Tortellini Pasta
Enjoyed this recipe? Get your copy of the Scrappy Cookbook with over 150 carefully crafted plant-based recipes, learn how to make the most of your produce and use foods that are traditionally discarded.
The Recipe: Zucchini Pesto
Ingredients
- 450 gram pasta, I recommend penne, but can be any shape
- 3 zucchini, sliced
- 1 drizzle olive oil
- 4 cloves garlic
- ½ cup pine nuts, or walnuts
- ½ yellow onion, chopped
- salt and pepper, to taste
- ½ cup nutritional yeast
- 1½ cup fresh basil
- ½ lemon, juiced
- ½ tsp salt
Equipment
- Large non-stick pan
Instructions
- Cook your pasta according to package directions until al dente, reserving at least one cup of pasta water.
- Preheat the oven to 375F.
- In a casserole dish, add the sliced zucchini, garlic, pine nuts and onion.
- Roast for 25 minutes, until the zucchini begins to brown. Remove from the oven, and allow to cool slightly.
- To a high speed blender, add the zucchini mixture, fresh basil, nutritional yeast, olive oil, lemon, salt and pepper. Process until smooth but slightly grainy.
- In a pan, toss with the cooked pasta, adding pasta water as needed to thin. Finish with vegan parmesan cheese, as desired.
Notes
- Try walnuts as an affordable swap for pine nuts. You can also use pumpkin seeds or sunflower seeds if you have a nut allergy.
- Use this vegan pesto as a spread, pizza sauce, a dip, or salad dressing. So many ways to get creative with this zucchini pesto!
- Always taste and adjust seasonings to your preference. Feel free to measure garlic and nooch with your heart!
- If you want a brighter, sharper kick of garlic, use it raw. However, you may want to use less in that case.