Zucchini and Basil Pesto

Antonette Ricotta Pizzolla


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. Test Kitchen Avatar The Test Kitchen


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 2 small
    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


  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).
  2. Salt and pepper to taste.
  3. In a food processor add the sauteed zucchini and the rest of the ingredients.
  4. Pulse until it becomes a "pesto" consistency about 10 times.
  5. Bring a pot of water to boil. Add in your favorite pasta and a little salt. Cook pasta for about 7 minutes.
  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!

Printable Recipe Card

About Zucchini and Basil Pesto

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Fresh Finds
Hashtags: #zucchini #Basil #pesto

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