🧂 Gather Your Ingredients for Fresh Zucchini Pesto

Crafting this vibrant zucchini pesto requires a handful of fresh, quality ingredients that come together to create a symphony of flavors. Here’s a closer look at what you’ll need and why each component is essential:

• Zucchini: This often-underestimated vegetable forms the nutritious base of our pesto. Zucchini contributes a wonderfully mild, fresh flavor and a pleasing creaminess that allows the other more assertive ingredients to truly shine. It’s also an excellent way to sneak in extra vegetables!
• Fresh Basil: As one of the foundational flavors in any pesto, the quality of your basil is paramount. Be sure to select vibrant, fragrant fresh herbs for the most authentic and aromatic result. The bright, slightly peppery notes of basil are what truly define this sauce.
• Chopped Walnuts: Traditional pesto uses pine nuts, which can be quite expensive. Walnuts are a fantastic, affordable, and equally delicious alternative! They provide a rich, earthy flavor and a satisfying texture that perfectly complements the basil and cheese. Plus, they’re packed with healthy fats and nutrients.
• Garlic: This essential aromatic adds a pungent, savory kick that balances the freshness of the basil. To make your prep even easier, I often use jarred minced garlic. However, if you prefer, mincing a couple of fresh garlic cloves will provide an even more intense flavor.
• Olive Oil: More than just a binder, a good quality extra virgin olive oil is crucial for achieving the desired creamy, smooth texture of the pesto. It also contributes a fruity, slightly peppery flavor that ties all the ingredients together.
• Parmesan Cheese: Freshly grated Parmesan cheese is a non-negotiable ingredient, delivering a vital salty, savory, and umami depth that elevates the entire pesto. Its sharp, nutty notes are integral to the classic pesto experience.
• Sundried Tomatoes (Optional): For an extra layer of complexity, consider adding a couple of sundried tomatoes. They introduce a lovely tanginess and a hint of concentrated sweetness that can beautifully enhance the overall flavor profile.
• Salt and Black Pepper: These basic seasonings are essential for bringing out the best in all the ingredients. Remember to add them to taste, adjusting until your pesto is perfectly seasoned and balanced.

🔪 Let’s Make Zucchini Pesto!

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Creating this delicious homemade zucchini pesto is incredibly simple and takes just a few minutes with the help of a food processor or blender. Follow these easy steps to whip up your fresh batch:

Chop Zucchini

Begin by preparing your zucchini. Thoroughly wash the zucchini, then slice it into manageable chunks. The exact size isn’t critical, as they will be pulverized in the food processor. Just ensure they are small enough to fit comfortably into the bowl of your chosen appliance.

Combine Ingredients

Next, gather all your prepared ingredients – the chopped zucchini, fresh basil, walnuts, garlic, olive oil, Parmesan cheese, sundried tomatoes (if using), and a pinch of salt and pepper – and add them directly into the work bowl of your blender or food processor. It’s that simple!

Blend to Perfection

Secure the lid on your appliance and begin to pulse the ingredients. Continue pulsing until all the zucchini has broken down and everything starts to combine. Once it forms a coarse mixture, process continuously until the pesto reaches your desired smooth and even sauce-like consistency. Stop occasionally to scrape down the sides of the bowl if needed, ensuring all ingredients are fully incorporated.

Absolutely! While pesto does contain a healthy amount of olive oil, which provides beneficial monounsaturated fats, this zucchini pesto recipe offers even more nutritional benefits. Thanks to the fresh basil and the clever addition of zucchini, it’s packed with vitamins, minerals, and antioxidants, making it a wonderful way to boost your veggie intake and enjoy a flavorful, wholesome sauce.

Pesto is incredibly versatile and pairs beautifully with almost any vegetable! For a truly delicious meal, try roasting or grilling bell peppers, potatoes, more zucchini or yellow squash, cherry tomatoes, or onions. Once cooked, toss them generously in the fresh zucchini pesto. It also works wonderfully drizzled over steamed green beans, blanched asparagus, or mixed into a vibrant vegetable medley.

Several factors can contribute to a bitter pesto. The most common culprits are old or poor-quality olive oil, which can develop a harsh taste. Always use fresh, good-quality extra virgin olive oil. Additionally, ensure your basil is fresh and vibrant; wilted or bruised basil can sometimes yield a bitter flavor. Over-processing at high speed for too long can also sometimes heat the ingredients and extract bitter compounds, so aim for quick pulses.

Yes, this pesto is fantastic for meal prepping! You can easily make it a few days in advance and store it in the refrigerator. In fact, the flavors often meld and deepen over time, making it even more delicious. Just be sure to follow the storage instructions to keep it fresh and prevent browning.

Pesto, especially homemade pesto with fresh basil, can oxidize and turn brown when exposed to air. To prevent this, transfer your pesto to an airtight container and press a piece of plastic wrap directly onto the surface of the pesto, ensuring no air bubbles. For extra protection, you can pour a thin layer of olive oil over the top before sealing. This creates a barrier that keeps the pesto vibrant green.

Kristin’s Kitchen Tip

This homemade zucchini pesto is incredibly versatile and can seamlessly substitute store-bought pesto in virtually any recipe! By making it yourself, you gain full control over the ingredients and flavors, allowing you to perfectly customize it to your liking and instantly upgrade any meal from ordinary to extraordinary.

🥡 Storage: Keep Your Pesto Fresh

Proper storage is key to extending the life of your delicious homemade basil pesto without pine nuts. Here’s how to keep it fresh and vibrant:

Refrigeration: Transfer any leftover pesto into an airtight container. To significantly help prevent the basil from browning due to oxidation, pour a thin layer of olive oil directly on top of the pesto before sealing the container. This creates a protective barrier. Stored this way, your pesto will remain fresh and flavorful in the fridge for up to 5 days.

Freezing: For longer-term storage, pesto freezes beautifully for up to 3 months. I highly recommend freezing it in practical portions. You can spoon it into ice cube trays, freeze until solid, then transfer the pesto cubes to a freezer-safe bag or container. Alternatively, freeze smaller amounts in mini airtight containers. This method allows you to easily pull out just the right amount of pesto for a single meal or serving, minimizing waste. To use, simply thaw the frozen pesto overnight in the refrigerator or at room temperature for a couple of hours before incorporating it into your dish.

Love this Zucchini Pesto with Walnuts?

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Easy Creamy Zucchini Pesto (without pine nuts)

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.