Real Recipes From Real Home Cooks ®

zucchini and basil pesto

(1 rating)
Blue Ribbon 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 rating)
yield 4 serving(s)
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.
    1
    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.
    2
    Salt and pepper to taste.
  • Sauteed zucchini and remaining ingredients added to a food processor.
    3
    In a food processor add the sauteed zucchini and the rest of the ingredients.
  • Pulsing processor until it becomes a pesto consistency.
    4
    Pulse until it becomes a "pesto" consistency about 10 times.
  • Cooking the pasta.
    5
    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.
    6
    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!
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