Creamy Zucchini Pesto
Sauteed zucchini gives this pesto recipe a creamy texture without distracting from the bold, herby flavor of fresh basil. Zucchini pesto is the perfect twist on traditional pesto and is a great way to use up your pile of summer zucchini.
Equipment
- medium skillet
Ingredients
- 2 1/2 cups cubed zucchini
- 2-3 garlic cloves
- 1/2 cup olive oil
- 1/2 tsp kosher salt
- 1 tbsp lemon juice
- 3/4 cup shredded parmesan
- 1/3 cup walnuts
- 2 large handfuls of fresh basil
Instructions
- Heat a medium skillet over medium heat. Once warm, drizzle with oil and sautee the diced zucchini. Season with salt and cook until soft and tender.
- Let the cooked zucchini cool to room temperature.
- Transfer the zucchini to the food processor bowl and add raw garlic, fresh basil, parmesan, half of the oil, walnuts, and salt. Blend until a thick paste forms.
- Drizzle in additional oil until you reach your desired consistency.
- Use instead of regular pesto on your favorite pasta.