zucchini and basil pesto
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.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 small zucchini, chopped
- 5-6 - leaves of fresh basil
- 3 cloves garlic, small
- 3/4 cup extra virgin olive oil
- 4 tablespoons grated Parmigiano-Reggiano cheese
- - salt & pepper, to taste
- 1 pound your favorite pasta
How To Make zucchini and basil pesto
-
Step 1In 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). -
Step 2Salt and pepper to taste.
-
Step 3In a food processor add the sauteed zucchini and the rest of the ingredients.
-
Step 4Pulse until it becomes a "pesto" consistency about 10 times.
-
Step 5Bring a pot of water to boil. Add in your favorite pasta and a little salt. Cook pasta for about 7 minutes.
-
Step 6Drain 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Culture:
Italian
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#zucchini
Keyword:
#Basil
Keyword:
#pesto
Ingredient:
Pasta
Method:
Stove Top
Collection:
Fresh Finds
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