Zucchini Pesto Recipe: A Fresh and Flavorful Twist on a Classic
If you’re looking to add a refreshing, vibrant twist to your usual pesto, this Zucchini Pesto recipe is the perfect solution. With the mild flavor of zucchini, the nuttiness of pine nuts, and the richness of Parmesan and Pecorino cheeses, this pesto offers a lighter yet equally flavorful alternative to traditional basil pesto. This easy-to-make pesto can be used to elevate pasta dishes, spread on toasted bread, or even drizzled over grilled vegetables. It’s simple, fresh, and versatile – just the way we love it at Love With Recipes!
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini (fresh) | 200g |
| Extra virgin olive oil | 125g |
| Fine salt | 2g |
| Pine nuts | 30g |
| Parmigiano Reggiano DOP (grated) | 30g |
| Fresh basil | 10g |
| Pecorino (grated) | 30g |
Nutritional Information (per serving, approximate)
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Protein | 5g |
| Carbohydrates | 6g |
| Fat | 20g |
| Fiber | 2g |
| Sodium | 220mg |
Instructions
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Prepare the Zucchini
Start by thoroughly washing the zucchini. Cut off both ends of the zucchinis, and then grate them using a fine grater or a food processor. Place the grated zucchini into a colander and lightly salt it to draw out excess moisture. Allow the zucchini to rest for about 30 minutes so it can release the extra liquid. This step ensures that your pesto doesn’t become too watery. -
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Blend the Ingredients
After the zucchini has had time to drain, transfer it into a blender or food processor. Add the grated Parmigiano Reggiano, Pecorino cheese, pine nuts, and fresh basil leaves to the zucchini. The combination of these ingredients will bring together the creamy, nutty, and herbal notes typical of a good pesto. -
Pulse to Combine
With everything in the food processor, pulse a few times to start breaking down the zucchini and other ingredients. You’ll want to create a smooth yet slightly textured pesto, so don’t over-process it. You should still be able to see some of the pine nut pieces for added crunch and richness. -
Add the Olive Oil
While blending, gradually add the extra virgin olive oil. This step will help emulsify the pesto, creating a smooth and velvety texture. You may need to stop occasionally to scrape down the sides of the bowl to ensure everything is evenly blended. -
Final Adjustments
Taste the pesto and adjust the seasoning, if needed. Add more salt or a drizzle of olive oil if you desire a richer flavor or smoother consistency. -
Serve or Store
Once your pesto has reached the desired consistency, transfer it to a bowl and it’s ready to use. You can serve it immediately with pasta, spread it on crusty bread, or drizzle it over grilled meats and vegetables. Alternatively, store it in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.
Serving Suggestions
- Pasta Pesto: Toss with your favorite cooked pasta for a quick and satisfying meal. It pairs beautifully with both long strands like spaghetti or short shapes like penne.
- Toast: Spread a generous amount on a slice of warm, toasted baguette for an appetizer or snack.
- Grilled Veggies: Drizzle over grilled zucchini, eggplant, or bell peppers for a fresh and tangy side dish.
Tips for the Best Zucchini Pesto
- Salt: Don’t skip salting the grated zucchini to draw out excess moisture; this will prevent your pesto from becoming too watery and dilute the flavor.
- Cheese Choices: If you prefer a stronger cheese flavor, feel free to use more Parmigiano Reggiano or Pecorino, depending on your taste preferences.
- Storage: For longer shelf life, drizzle a thin layer of olive oil over the surface of your pesto before storing. This helps preserve the vibrant green color and freshness of the basil.
This Zucchini Pesto is as versatile as it is delicious, making it a must-have recipe in your culinary arsenal. Whether you’re making a quick weeknight dinner or impressing guests with an elegant spread, it’s guaranteed to be a hit!
