Easy Creamy Zucchini Pesto (without pine nuts)

5 from 1 vote

Fresh and flavorful, this pesto recipe without pine nuts includes nutritious zucchini for a fun twist on the classic sauce!

Prep Time10

Cook Time0

Total Time10

Servings:

Slice the zucchini into chunks.
2 medium zucchini
Place all ingredients into a food processor or blender. Pulse until the zucchini is broken down, then process until smooth.
2 cups fresh basil, ½ cup chopped walnuts, 2 tablespoons jarred minced garlic, ¼ cup olive oil, ½ cup grated Parmesan cheese, 2 teaspoons water, 2 sundried tomatoes, salt and pepper to taste

Adjust the olive oil or water for your desired consistency. Add more for a thinner sauce or use less for a thicker spread.
Always taste the pesto after blending and tweak the salt, pepper, or basil to your liking.
Swap walnuts for pine nuts, almonds, or sunflower seeds to change the flavor or accommodate allergies.
Omit the Parmesan and add a tablespoon of nutritional yeast for a vegan/dairy-free option.
Add a dollop of Greek yogurt or ricotta cheese for a creamier texture.
Mix in a handful of spinach, kale, or arugula for added nutrients and a peppery twist.
Store leftover pesto in an airtight container in the fridge for up to 5 days. To prevent browning, add a thin layer of olive oil on top before sealing the container.
Freeze portions in ice cube trays or small airtight containers for up to 3 months. Thaw in the fridge overnight or at room temperature before use.

Toss with your favorite pasta for a fresh, flavorful meal.
Use as a spread for sandwiches, wraps, or bruschetta, or serve as a dip for veggies and crackers.
Substitute traditional pizza sauce with zucchini pesto for a unique twist.
Serve as a sauce or topping for grilled chicken, shrimp, or tofu.
Thin with a bit of water or lemon juice to use as a zesty salad dressing.