Zucchini Pesto
PrintZucchini Pesto Recipe
Experience the fresh and vibrant flavors of zucchini pesto, a twist on the classic pesto sauce. Blended with basil, garlic, nuts, and cheese, this zucchini-infused pesto is perfect for tossing with pasta, spreading on sandwiches, or using as a dip. Make it at home for a versatile and flavorful addition to your meals.
- Total Time: 25 min
- Yield: 10 portions 1x
- Category: Easy
Ingredients
Scale
- 1 Zucchini
- 4 Dried Tomatoes
- 2 cloves Garlic
- 1 tbsp Olive Oil
- 1 tbsp Shelled Sunflower Seeds
- 1 tbsp Canola Oil
- 1 handful Dried Basil
Instructions
- Wash zucchini, cut into smaller pieces and fry in canola oil.
- Add all ingredients to the blender jar and blend until smooth. This pesto is great for sandwiches, wraps or pasta.
- A little tip: if you have the opportunity, you can mix a handful of grated Parmigiano Reggiano cheese or Pecorino cheese into the pesto.
The pesto will last for about 2 days, but you can also freeze it for later use. Enjoy!
