If your garden or fridge is overflowing with zucchini, this creamy vegan zucchini pesto is a fresh, summery way to use it up. Toss it with pasta, spread it on sandwiches, or spoon it onto roasted veggies. It's vegetable-packed, dairy-free, full of flavor, and ready in about 15 minutes.
If you're anything like me, once you start blending herbs and nuts into saucy goodness, it's hard to stop.
This vegan zucchini pesto is creamy, herby, and light - but still totally satisfying. It's the one I reach for when the summer garden explodes with zucchini and basil. No dairy, no fuss, and honestly more flavorful than a lot of classic pestos I've tried.
I've got a whole lineup of pesto favorites, from the bold and punchy Thai Basil Pesto to the rich, tangy Vegan Sun-Dried Tomato Pesto, and a nut-free option like my Sunflower Seed Pesto. You can even try this Lemony Arugula Artichoke Dip, which doubles as a fresh, zesty pesto for tossing with pasta or spreading on sandwiches.
What Is Zucchini Pesto?
Zucchini pesto is a spin on classic basil pesto, made by blending sautéed zucchini with fresh basil, nuts (or seeds), garlic, olive oil, and lemon. It's a great way to use up summer zucchini and sneak extra vegetables into your meals - and because there's no parmesan in this version, it's completely vegan and dairy-free.
And if your garden haul is still going strong, don't miss my Zucchini and Potato Soup or Creamy Zucchini Soup - other flavorful ways to celebrate one of my favorite vegetables.
Why I Love This Recipe
- This vegan zucchini pesto is light, bright, and packed with flavor.
- Ready in 15 minutes with simple, everyday ingredients.
- I get a full pound of vegetables into every batch.
- It's dairy-free, nutty from toasted pine nuts, and fresh from loads of basil and lemon juice.
- It's freezer-friendly - make a double batch and stash half for a busy week.
- It's my go-to when that zucchini and basil from the garden - or let's be honest, the forgotten corner of the fridge - start giving me side-eye. A full pound of veg, rescued and reborn as pesto perfection.
About the Ingredients
Zucchini - Use about 1 pound, roughly 2 medium zucchini. Fresh and firm is best; overgrown zucchini can be watery and bland. You can also use yellow summer squash as a swap.
Fresh basil - The more the better. Basil is what makes this taste like pesto instead of just blended zucchini. About 1 cup of loosely packed leaves.
Pine nuts - Pine nuts are classic, but let's be honest, they're not cheap. Walnuts, almonds, pistachios, or even sunflower or pumpkin seeds all work great. Use what you've got.
And if you do have pine nuts on hand, try my Roasted Garlic and Spinach Pesto - it uses them too and turns that classic flavor into a rich, cozy winter version when basil is out of season.
Vegan parmesan - Totally optional. Swap it with nutritional yeast for a cheesy note, or skip it altogether and let the basil, garlic, and lemon shine. I love the Violife parmesan wedge when I want that extra savory depth.
See the recipe card for full quantities.
Do You Have to Cook the Zucchini?
You don't have to cook the zucchini, but it really depends on the flavor and texture you're after.
Using raw zucchini is fine if you're in a hurry and want something crisp and bright. But if you sauté it first, it softens and caramelizes just a bit, adding a deeper, slightly sweeter flavor and a smoother, creamier consistency once blended. I feel cooking the zucchini brings it up a notch - and it also skips the step of squeezing out moisture, which raw zucchini requires.
If you go the raw route, shred the zucchini, sprinkle with salt, and squeeze out as much moisture as you can with a clean towel before blending. Then compensate with a little extra garlic, lemon, and salt to punch up the flavor.
Variations
- Nut-free: Use sunflower seeds or pumpkin seeds in the same quantity.
- Extra creamy: Blend in half an avocado or a spoonful of vegan cream cheese.
- Herb swap: Mix in fresh mint, parsley, or cilantro alongside the basil.
- Spicy: Add a pinch of red pepper flakes for a hint of heat.
- Roasted version: Roast the zucchini at 425°F for 20 minutes instead of sautéing for a deeper, more caramelized flavor.
How to Make Vegan Zucchini Pesto
Step 1 - Toast the pine nuts: In a dry skillet over medium heat, toast the pine nuts until golden and fragrant, about 5 minutes. Shake the pan occasionally. Transfer immediately to a plate so they don't keep cooking.
Step 2 - Sauté the zucchini: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped zucchini and garlic and cook 7-8 minutes until softened and lightly golden. Sprinkle with a pinch of salt while it cooks. Let cool slightly.
Step 3 - Combine: Add the cooked zucchini and garlic, toasted pine nuts, basil leaves, lemon juice, vegan parmesan (if using), salt, and black pepper to a food processor.
Step 4 - Blend: With the processor running, slowly stream in the remaining 2 tablespoons of olive oil. Scrape down the sides and blend again until smooth and creamy. Taste and adjust salt and lemon.
See the recipe card below for full details.
Expert Tips
- Don't overcook the zucchini. Sauté until just tender and lightly golden. Mushy zucchini makes a watery, dull pesto.
- Always toast your nuts. It takes 5 minutes and makes the pesto significantly nuttier and richer.
- Let the zucchini cool before blending. Hot steam in a food processor can cause the color to dull and the texture to get gummy.
- Stream the oil in slowly. Adding all the oil at once can break the emulsion. A slow drizzle while blending gives you that silky, cohesive sauce.
- Taste at the end. Zucchini varies in flavor - sometimes you need a little more lemon, salt, or garlic to make it pop.
Serving Suggestions
This vegan zucchini pesto is incredibly versatile. Here are my favorite ways to use it:
- Pasta: Toss with your favorite pasta (hot or cold). It works especially well with linguine, rigatoni, or orecchiette. Try it as a base for a zucchini pesto pasta salad.
- Toast and sandwiches: Spread on sourdough toast with chickpeas and spinach, or use as a sandwich spread instead of mayo.
- Roasted vegetables: Drizzle over roasted veggies just before serving - just like I did with my Pesto Roasted Vegetables.
- Grain bowls: Spoon over rice, farro, or quinoa bowls for an instant flavor upgrade.
- Pizza and flatbreads: Use as a sauce base instead of tomato. It works beautifully in recipes like my Pear and Pistachio Pesto Pizza.
- Dip: Serve with pita, crackers, or fresh crudités.
- Hash and potatoes: Dollop on Sweet Potato and Russet Hash for a weeknight dinner that feels fancy.
Storage and Freezing
Fridge: Store in an airtight jar or container in the refrigerator for up to 5 days. Press a piece of plastic wrap directly onto the surface of the pesto, or add a thin layer of olive oil on top, to prevent browning.
Freezer: This vegan zucchini pesto freezes beautifully. Spoon into silicone ice cube trays or small freezer-safe jars and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for 15-20 minutes. Perfect for pulling out exactly what you need.
Frequently Asked Questions
No. You can use raw zucchini for a slightly different flavor and texture. Just shred it, salt it, and squeeze out as much moisture as you can before blending. That said, I prefer it cooked - it mellows the flavor, gives the pesto a richer, silkier texture, and skips the whole squeeze-the-zucchini step.
Yes. Use sunflower seeds or pumpkin seeds in the same quantity for a nut-free version that's just as creamy and delicious. Hemp seeds also work well and add a nice protein boost.
Stored in an airtight container in the refrigerator, it keeps well for 4-5 days. Add a thin layer of olive oil on top to help preserve the color and prevent oxidation.
Yes - and it freezes really well. Pour into silicone ice cube trays or small jars and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for about 15 minutes. It's a great way to preserve a big batch of summer zucchini.
Almost any pasta works, but shapes with ridges or curves - like rigatoni, orecchiette, fusilli, or penne - hold the sauce especially well. Long pasta like linguine or fettuccine also works beautifully. For a lighter option, toss with zucchini noodles instead of traditional pasta.
Let the zucchini cool completely before blending - hot ingredients cause the basil to oxidize and lose its bright green color. Blanching the basil briefly in boiling water (10 seconds) then shocking it in ice water before blending also helps lock in color. A squeeze of extra lemon juice acts as a natural antioxidant.
More Zucchini Recipes to Try
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Zucchini and Potato Soup
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Baked Vegan Panko-Crusted Zucchini Fries
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Savory Vegan Zucchini Muffins
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Crispy Vegetable Fritters
Drop a comment and tell me how this vegan zucchini pesto turned out! Was it love at first bite? Surprisingly edible? Or a full-on yuck? And if my directions helped (or didn't), please let me know so I can keep improving these recipes for you.
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Recipe Card
Regi Pearce says
I’ve been making this zucchini pesto on repeat all summer. Curious… do you prefer your pesto raw or cooked? Let me know what you’re serving it with (I’m always looking for new ideas)!