Real Recipes From Real Home Cooks ®

zucchini and basil pesto

★★★★★ 1
a recipe by
Antonette Ricotta Pizzolla
Flushing, NY

This tastes great with any kind of pasta!

Blue Ribbon Recipe

This colorful dish is an unusual and delicious pasta salad. A zucchini pesto basil is tossed with pasta and Parmesan cheese. We opted to use rotini pasta but any boxed pasta will work. The basil adds a nice pop of flavor to the non-traditional pesto. You could use the pesto alone over fish or as a dip for crackers. Serve this as a side dish for a cookout. Or, toss in some grilled chicken for a meal.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 4
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For zucchini and basil pesto

  • 2 sm
    zucchini, chopped
  • 5-6
    leaves of fresh basil
  • 3 clove
    garlic, small
  • 3/4 c
    extra virgin olive oil
  • 4 Tbsp
    grated Parmigiano-Reggiano cheese
  • salt & pepper, to taste
  • 1 lb
    your favorite pasta

How To Make zucchini and basil pesto

  • Sauteeing chopped zucchini in a skillet.
    In a skillet add 3 tablespoons of extra virgin olive oil. Saute the chopped zucchini on low to medium heat until zucchini is a little soft (about 10 minutes).
  • Adding salt and pepper to the zucchini.
    Salt and pepper to taste.
  • Sauteed zucchini and remaining ingredients added to a food processor.
    In a food processor add the sauteed zucchini and the rest of the ingredients.
  • Pulsing processor until it becomes a pesto consistency.
    Pulse until it becomes a "pesto" consistency about 10 times.
  • Cooking the pasta.
    Bring a pot of water to boil. Add in your favorite pasta and a little salt. Cook pasta for about 7 minutes.
  • Zucchini and basil pesto stirred into the pasta with Parmigiano-Reggiano.
    Drain and put pasta back into the pot. Add zucchini and basil pesto. Stir all together until well combined. Add a little Parmigiano-Reggiano and serve!