Make this homemade Zucchini Pesto as a fantastic way to add more veggie nutrition to any simple meal! Full of the flavors you know and love from basil, olive oil, and Parmesan, it’s also made with walnuts instead of pine nuts.
Use this as a sauce with your favorite pasta for an upgraded easy dinner. You can also spoon this pesto over grilled meats and fish or add to sandwiches or homemade pizzas!
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🩵 About This Recipe
Pesto is one of my favorite things to make from scratch! It's so easy to do and adds lots of fresh flavor to a wide variety of dishes.
Lately I've been experimenting and I whipped up this recipe for basil pesto without pine nuts. It still has that classic basil flavor and saltiness from Parmesan cheese, plus added nutrition from zucchini!
This is a great homemade pesto to punch up the flavor in some of my other recipes, like my Roasted Pesto Potatoes, Creamy Pesto Pasta, or these tasty Grilled Cheese Mushroom Sandwiches!
🧂 Gather Your Ingredients
- zucchini - the base of the pesto, which contributes a mild, fresh flavor that allows the other ingredients to shine.
- fresh basil - basil is one of the primary flavors in pesto, so be sure you get nice fresh herbs.
- chopped walnuts - pine nuts can be a bit pricey, so walnuts work just fine as a substitute!
- garlic - I like to use jarred minced garlic to make prep easier, but you can also mince some fresh garlic if you prefer.
- olive oil - gives the pesto a creamy smooth texture.
- Parmesan cheese - provides a salty, savory, and umami depth.
- sundried tomatoes - these are optional but they'll add some extra tanginess and a bit of sweetness.
- salt and black pepper - add seasoning to taste.
🔪 Let's Make Zucchini Pesto!
(Or click here to jump right to the recipe card with measurements!)
Chop Zucchini
Slice the zucchini into chunks. The size isn't important - they just need to be small enough to go in your food processor.
Combine Ingredients
Add all of your ingredients to a blender or food processor.
Blend
Pulse until everything has broken down and combined into an even sauce.
💡 Expert Tips and Tricks
- Start with less olive oil and/or water, then add more to adjust the consistency of your zucchini pesto to your liking.
- Be sure to taste the pesto and adjust the seasonings before you remove it from the food processor.
- Give your zucchini pesto an even creamier texture by adding some Greek yogurt or ricotta cheese.
❔ FAQs
Pesto does have a good amount of olive oil in it, but thanks to basil and zucchini, it also has some healthy nutrition!
Just about any vegetables are great to serve with pesto. Roast some bell peppers, potatoes, more zucchini or squash, cherry tomatoes, or onions and toss them in the sauce after.
If your olive oil is past its prime or just not very good quality, you might experience a slightly bitter flavor. You'll also want to make sure your basil is nice and fresh.
📝 Substitutions and Variations
- Instead of walnuts, you could also use sunflower kernels, almonds, or classic pine nuts.
- Make this dairy free by using nutritional yeast instead of Parmesan.
- For a slight peppery twist, add arugula, kale, or spinach to your pesto.
- If you like spicy food, add some red pepper flakes or cayenne pepper to this pesto recipe without pine nuts.
Kristin’s Kitchen Tip
This variation is great to substitute in any recipe that calls for pesto! That way you can control the flavors to your liking and instantly upgrade any meal.
🥡 Storage
Keep your leftover basil pesto without pine nuts in an airtight container in the fridge for up to 5 days. Add a thin layer of olive oil on top to help prevent browning.
You can also freeze the pesto for up to 3 months. I like to freeze mine in ice cube trays or in smaller airtight containers so I can pull out just as much as I need. Thaw it overnight in the fridge before using.
Keep It Handy
Don't have time for this zucchini pesto recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
This pesto recipe without pine nuts is great for appetizers and can be served as a dip for bread, vegetables, crackers, and more. It also works as a yummy spread for sandwiches and wraps, like my Oven Baked Eggplant Milanese Torta!
Another great idea is to replace pizza sauce with your zucchini pesto. It can turn these Mini Caprese Pizzas into a gourmet snack!
😋 More Zucchini Recipes You'll Love
- Air Fryer Zucchini Fries - Enjoy this healthier alternative to french fries.
- Avocado Sauce for Zoodles - Make a super simple cold zoodle side dish or serve as a main course!
- Chocolate Zucchini Cake - Zucchini doesn't have to be savory - you can also use it for this moist and decadent chocolate cake.
- Zucchini Lasagna - This fantastic recipe from Love and Lemons is a lightened up take on classic lasagna!
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Basil Pesto without Pine Nuts
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📋 Recipe Card
Easy Creamy Zucchini Pesto (without pine nuts)
Ingredients
- 2 medium zucchini
- 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 (optional)
- salt and pepper to taste (optional)
Instructions
- 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
Notes
- 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.
Serving Suggestions
- 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.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Happy cooking!
Kristin King says
This is perfect for pasta night! It's so flavorful and fresh and a great way to get more veggies into my kids. 😋