Zucchini and Basil Pesto

Antonette Ricotta Pizzolla


This taste great with any kind of pasta!

☆☆☆☆☆ 0 votes
1 lb of pasta serves 4 people
45 Min
20 Min
Stove Top


2 small zucchini chopped
5-6 leaves of fresh basil
3 small cloves garlic
3/4 c
extra virgin olive oil
4 Tbsp
parmiggiano reggiano cheese
salt & pepper to taste


1In a skillet add 3 tablespoons of extra virgin olive oil, sautee the chopped zucchini, salt and pepper to taste until zucchini is alittle soft.
2In a food processor add the sauteed zucchini and rest of ingredients and pulse until it becomes a "pesto" consistency about 10 mins.
3Bring a pot of water to boil, add in your favorite pasta and alittle salt, cook pasta for about 7 min, drain and put pasta back into pot, add zucchini and basil pesto, stir all together until well combined, add alittle parmiggiano reggiano and serve!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy