Got zucchini? Make this easy zucchini and basil pesto! With just four ingredients, it’s the perfect quick fix to add a splash of Italian flavor to your meals.
Got a bunch of zucchini and not sure what to do with it? I’ve been there. Today, we’re making something awesome with it: zucchini and basil pesto pasta. It’s easy, quick, and tastes like summer.
We’re just using zucchini, fresh basil, almond flour, and a handful of grated Parmesan. This combo makes a fresh, nutty pesto that’s perfect with pasta.
You probably already have these ingredients, especially if you like gardening. It’s a smart way to use up that zucchini and make a meal that feels a bit special.
And it’s fast—ideal for those days when it’s too hot to spend much time in the kitchen.
Let’s turn that leftover zucchini into a dinner you’ll love. Ready to get started?
🥰 Why You Will Love This Recipe?
What’s great about this recipe is its simplicity. It really proves that you don’t need a long list of ingredients to create rich, full flavors. These few components meld together into a delightful dish that you’ll want to make again and again.
It also lets you make the most of summer’s offerings. Fresh basil and zucchini are the stars here, bringing the essence of summer right to your plate.
And don’t just think pasta—this pesto works wonders as a sandwich spread, a dip, or even a pizza base. It’s versatile enough to let your culinary creativity shine.
It’s not only tasty but also healthy. Zucchini is loaded with essential nutrients, and basil is packed with antioxidants. This recipe is a delicious way to boost your nutrient intake.
🥘 Ingredients and Substitutes
- Zucchini: This is our main ingredient. It brings a fresh, slightly sweet flavor to the dish. You can swap it out for yellow squash or eggplant if needed; both work great!
- Fresh Basil: Adds a peppery sweetness with a hint of mint to our pesto. No basil? Try fresh spinach or arugula instead. They’ll change the flavor a bit but still make a tasty green pesto.
- Grated Parmesan: Essential for that nutty, salty kick in any pesto. If you don’t have Parmesan, Grana Padano or Pecorino Romano are good substitutes. For a dairy-free version, try nutritional yeast for a similar umami taste.
- Almond Flour: Helps thicken the pesto and adds a mild nutty flavor. Out of almond flour? Cashew or hazelnut meal are fine substitutes. If you’re avoiding nuts, sunflower seed meal is a good alternative, though it will slightly change the pesto’s flavor.
👩🍳 Step-by-step Directions
Start by sautéing the zucchini, which is the trickiest part of this recipe.
Quick Note: This step helps enhance the zucchini’s flavor and reduces its moisture.
Chop it into medium-sized cubes and cook it in a pan with a tablespoon of olive oil until it’s al dente.
Let the zucchini cool off afterward.
Quick Note: Skipping this step might leave you with a pesto that turns an unappealing grey, as high heat can change the color of the basil.
If you’ve got a big enough food processor, you can toss all the ingredients in at once, blend them, and then just season with salt to taste at the end.
Next, prepare the basil. Wash it, dry it well, and pick off any tough stems.
After that, we can start blending the basil and zucchini pesto.
Toss it in the blender and give it a quick pulse to reduce its bulk so there’s room for everything else.
Add the cooled zucchini over the basil.
Blend again for a little bit to mix the zucchini with the basil.
Add the almond flour and the grated parmesan.
Blend, taste, and adjust for salt if needed. For a Mediterranean twist, I recommend adding about 3 tablespoons of olive oil.
Blend one last time and the pesto is ready to be used.
Quick Note: Feel free to enhance this classic with some garlic or chili for extra flavor.
This pesto is ideal to be served on bruschetta, as a salad dressing, or the classic way—mixed into pasta.
🍽️ Serving Suggestions
- The Classic Pasta Lover: If you’re a traditionalist at heart, then simply tossing this vibrant pesto with freshly cooked pasta is an experience hard to beat. Imagine strands of spaghetti, tangled with our creamy, aromatic pesto, and topped with an extra sprinkle of parmesan. Pair it with a glass of crisp white wine and voila, a simple, elegant dinner is served!
- Summer Bruschetta: Now, let’s get a little more adventurous. How about a fresh, summer bruschetta? Toast slices of rustic bread till they’re golden and crisp. Smear a generous layer of our zucchini and basil pesto, then top it with ripe, diced tomatoes. Finish with a drizzle of good-quality extra virgin olive oil and a pinch of flaky sea salt. You’ve got yourself a mouthwatering appetizer that’s just bursting with summer flavors!
- The Veggie Pizza Reinvention: Fancy a pizza night with a twist? Use our pesto as a base for a stunning vegetable pizza. Spread it onto your pizza dough, top it with your favorite summer veggies – bell peppers, cherry tomatoes, olives, the works! A generous sprinkle of mozzarella, and into the oven it goes. What comes out is a fresh, veggie-packed pizza that’s leagues apart from the usual.
- Refreshing Pesto Salad: This zucchini and basil pesto also makes for a wonderful salad dressing! Drizzle it over a bowl of mixed greens, ripe cherry tomatoes, sliced cucumbers, and crunchy croutons. Perhaps add a handful of grilled chicken or chickpeas for some protein. You’ll be left with a refreshing, hearty salad that’s perfect for a hot summer day.
🏆 Expert Tips. What to Pay Attention To?
- Zucchini: Always opt for zucchini that feels heavy for its size with a glossy, unblemished skin. Fresh zucchini doesn’t need peeling as the skin adds beautiful color and nutrients to your pesto.
- Basil: Freshness is crucial. To test, rub a leaf between your fingers; it should smell strong and sweet. Revive slightly wilted basil by dipping it in ice-cold water for a few minutes.
- Parmesan: Choose high-quality Parmigiano Reggiano and grate it yourself for the best flavor and melt. Save the rind—it’s great for adding depth to soups and sauces.
- Almond Flour: Store almond flour in a cool, dry place or in the fridge to prevent it from going rancid. Before using, give it a sniff—it should smell sweet and nutty, not sour.
- Pesto Texture: Aim for a pesto that’s smooth yet retains some texture. Avoid over-processing to the point of a smooth paste. A perfect pesto should have a little bite, enhancing its rustic charm.
🤔 Answering Your Questions:
How Do I Choose the Right Zucchini for This Recipe?
When picking out zucchini, opt for ones that are small to medium in size, as they tend to be less watery and more flavorful. They should feel heavy for their size and have firm, glossy skin free of cuts and blemishes.
Can I Use Dried Basil Instead of Fresh Basil?
While dried basil can be used in many recipes, for this pesto, I highly recommend sticking to fresh basil. The vibrant flavor and aroma of fresh basil are key to capturing that classic pesto taste. If fresh basil is not available, fresh spinach or arugula could be used instead.
What’s the Best Way to Store the Pesto?
Store the pesto in an airtight container in the refrigerator. To prevent it from browning, pour a thin layer of olive oil on top of the pesto before sealing the container. Properly stored, it should last up to a week. If you need to store it longer, pesto freezes beautifully! Simply portion it out in an ice cube tray, freeze it, then transfer the frozen cubes to a freezer bag.
Can I Use Regular Flour Instead of Almond Flour?
Almond flour in this recipe not only thickens the pesto but also contributes to its unique flavor profile. If you’re nut-free, consider sunflower seed meal instead. Regular flour is not recommended as it may result in a starchy flavor and alter the texture of the pesto.
Can I Make This Recipe Vegan?
Absolutely! You can substitute the parmesan cheese with nutritional yeast to add a cheesy, umami flavor. You may also need to adjust the salt level, as nutritional yeast isn’t as salty as parmesan.
📋 Recipe Card:
4 Ingredient Zucchini and Basil Pesto
Equipment
Ingredients
- 8 oz Zucchini
- 3 oz Basil Fresh
- ½ cup Parmesan Grated
- ¼ cup Almond Flour
Instructions
- 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
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- Olive Oil Tip: A drizzle of good quality extra virgin olive oil can improve both the texture and flavor of your pesto. Add as needed if you prefer a smoother consistency.
- Lemon Juice: Not necessary, but a squeeze of fresh lemon juice can brighten up the pesto and help keep the basil looking green and fresh.
- Like It Spicy? Throw in a pinch of red pepper flakes for a bit of heat. Adjust the amount based on how spicy you like it.
- Leftover Pasta Hack: Got leftover cooked pasta? Mix it with some of this pesto, toss in a sprinkle of cheese and a few halved cherry tomatoes for an easy, tasty cold pasta salad the next day.
Nutrition Estimates
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