Transform your surplus zucchini and basil into a gourmet delight with our 4 ingredient zucchini and basil pesto. Quick, refreshing, and perfect for pasta, salads, and bruschettas!
Cut the zucchini into cubes and cook on medium heat in a pan with a tablespoon of olive oil until they become al dente.
Let the zucchini cool down well.
Wash the basil and dry it thoroughly, and clean any too-thick stems.
Put all the ingredients in a chopper and mix well.
8 oz Zucchini, 3 oz Basil, ½ cup Parmesan, ¼ cup Almond Flour
Taste, adjust for salt, and add about 3 tablespoons of olive oil for a Mediterranean flavor.
Mix well once more, and it's ready to be served.
Quick Note
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Notes
A splash of good quality extra virgin olive oil can enhance the texture and flavor of the pesto. Feel free to drizzle some in if you prefer a looser pesto.
If you or someone you're cooking for has a nut allergy, you can substitute the almond flour with sunflower seed meal or even rolled oats for a nut-free version.
A squeeze of fresh lemon juice isn't mandatory but can add a lovely brightness to the pesto. It also helps keep the vibrant green color of the basil.
For those who like a bit of heat, adding a pinch of red pepper flakes to the pesto can give it a delightful kick. Adjust according to your preference.
If you find yourself with leftover cooked pasta, don't toss it out. You can mix it with some of this pesto, add a sprinkle of cheese and a few halved cherry tomatoes for a quick and satisfying cold pasta salad the next day!