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

How to Make Zucchini and Basil Pesto


  1. In a skillet add 3 tablespoons of extra virgin olive oil, sautee the chopped zucchini, salt and pepper to taste until zucchini is alittle soft.
  2. In a food processor add the sauteed zucchini and rest of ingredients and pulse until it becomes a "pesto" consistency about 10 mins.
  3. Bring 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!

Printable Recipe Card

About Zucchini and Basil Pesto

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian

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