Zucchini Pesto

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Pesto di zucchine

This pesto is a nice alternative to the popular classic pesto alla genovese. The delicious taste of zucchini complements here perfectly with the fresh basil. The creamy cold sauce tastes not only super delicious with pasta. Also as a side dish to fish, as a spread and as a dip for carrots and co. this recipe is perfectly suited.

5 from 1 rating
A delicious sauce made with fresh zucchini and cheese – super tasty!
Difficulty: easy
Cost: low
Calories: 274kcal
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Difficulty: easy
Cost: low
Calories: 274kcal
Prep: 5 mins
Cook: 5 mins
Total: 10 mins

Ingredients list

  • 200 g zucchini
  • 20 g basil
  • 50 g pine nuts
  • 50 g pecorino cheese grated
  • 50 g parmesan cheese grated
  • 150 ml olive oil extra virgin
  • salt to taste


  • Wash the zucchini and remove the two ends. Grate into coarse strips with a kitchen grater. Place in a large sieve and carefully squeeze out the excess liquid.
  • Then put the zucchini strips in the cup of the hand blender. Grate the Parmigiano and Pecorino and add to the cup along with the pine nuts and basil.
  • Add a little olive oil and mix gently on low speed with the hand blender. Gradually add the remaining olive oil until the pesto has a nice creamy consistency. Now just season with salt and you're done!

My tip

If you put the pesto in a small jar and seal it with a layer of olive oil, it will keep for up to 3 days in the refrigerator.
Calories: 274kcal (14%)Carbohydrates: 4g (1%)Protein: 3g (6%)Fat: 27g (42%)

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