Step 1: Cook the Zucchini
Wash and slice the zucchini into thick rounds. In a skillet, heat a small amount of olive oil and sauté the garlic clove until fragrant. Add the zucchini and a pinch of salt. Cook until lightly browned, then add the water and cover. Let simmer for 10 minutes until tender. Remove garlic and let it cool.
Step 2: Blend the Pesto
Transfer zucchini to a blender or food processor. Add almonds, Parmesan, fresh basil, salt, and pepper. Blend while drizzling in olive oil until smooth and creamy.
Step 3: Serve It Up
Use your zucchini pesto with pasta, as a sandwich spread, on crostini, or as a dip for crackers and veggies.
Pro Tips
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Use firm, fresh zucchini for the best taste
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Don’t overcook the zucchini — soft but not mushy
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For a nut-free version, use sunflower seeds
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For a vegan option, skip the Parmesan or sub with nutritional yeast
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Add a splash of lemon juice for extra brightness
FAQs
Can I serve it cold?
Yes! It’s great cold on pasta salads or sandwiches.
How long does it last?
Store in the fridge for up to 5 days in an airtight container.
Can I freeze it?
Absolutely. Use jars or ice cube trays. Freeze for up to 3 months.
What pasta works best?
Penne, spaghetti, and gnocchi are perfect, but it’s also great in lasagna or on flatbreads.
Storage Tips
Refrigerate:
Keep in a sealed container for up to 5 days. Pour a thin layer of olive oil on top to prevent browning.
Freeze:
Freeze in small portions for up to 3 months. Thaw overnight in the fridge and stir before using.
