If your garden or fridge is overflowing with zucchini, this creamy zucchini pesto (aka zucchini basil sauce) is a fresh, summery way to use it up. Toss with pasta, spread on sandwiches, or spoon onto roasted veggies. It is 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.
And here is my new favorite. This zucchini basil spread or zucchini pesto is creamy, vegan, herby, and light-but still totally satisfying. It's the one I reach for when the summer garden explodes with zucchini and basil.
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.
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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 summer zucchini and add extra veggies to meals.
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 veggies.
Why I Love This Recipe
- This zucchini pesto is light, bright, and packed with flavor.
- It is easy to make.
- I get a big serving of zucchini in every bite.
- It's dairy-free, nutty from toasted pine nuts, and fresh from lots of basil and lemon juice.
- 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
Pine Nuts - I'm constantly switching up the nuts in my pesto. Pine nuts are great, but let's be honest, they're not cheap. Walnuts, almonds, pistachios, or even sunflower or pumpkin seeds all make tasty stand-ins. Use what you've got and make it work!
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's out of season.
Vegan Parmesan - Parmesan is totally optional in zucchini pesto. Swap it with nutritional yeast or skip it altogether and let the basil, garlic, and lemon shine.
See the recipe card for quantities and a full list of ingredients.
Do You Have to Cook Zucchini for Zucchini Pesto?
You don't have to cook the zucchini to make zucchini pesto, 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 the zucchini first, it softens and caramelizes just a bit, adding a deeper, slightly sweeter flavor and a smoother, creamier consistency once blended. It's also great to sauté if your zucchini is a little tired. I feel cooking the zucchini brings it up a notch.
If you decide not to cook the zucchini, keep in mind that raw zucchini is mild and watery, so it's important to choose fresh zucchini and remove excess moisture before blending. Shred it in the food processor, add a quick sprinkle of salt, and squeeze the moisture out with a clean towel before making the pesto.
Since raw zucchini has a subtle flavor, you may want to enhance the pesto with a bit more garlic, lemon juice, and salt.
Zucchini Pesto Variations
- Nut-Free: Swap pine nuts for another nut, like almonds or walnuts. You can make it nut-free by using seeds like sunflower or pumpkin seeds.
- Extra Creamy: Add half an avocado or a spoonful of vegan cream cheese for variety.
- Herb Swap: Mix in fresh mint, parsley, or cilantro.
- Heat: Add a pinch of red pepper flakes for a hint of heat.
How To Make 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 to prevent burning.
Step 2 - Sauté the Zucchini:
Heat a splash of olive oil in a skillet and sauté the chopped zucchini until softened and lightly golden, about 5-7 minutes. Sprinkle with some salt while sautéing.
Step 3 - Combine Ingredients:
Add the sautéed zucchini and garlic, toasted pine nuts, basil leaves, lemon juice, vegan parmesan, salt, and black pepper to a food processor.
Step 4 - Blend with Olive Oil & Lemon:
While blending, slowly stream in the olive oil until the pesto reaches your desired consistency.
See the recipe card below for the details.
Expert Tips for Making Zucchini Pesto
- Don't overcook the zucchini: Sauté until just tender to keep the pesto bright and fresh. Mushy zucchini can lead to a watery sauce.
- Toast your nuts or seeds: Lightly toasting pine nuts, walnuts, or seeds brings out a richer, nuttier flavor.
- Let it cool: Allow the zucchini to cool before blending to avoid steam build-up and preserve that vibrant green color.
Serving Suggestions
Toss zucchini pesto with your favorite pasta (hot or cold), spread it on sandwiches or wraps, swirl it into soups, or drizzle it over baked potatoes or over roasted veggies-just like I did with my Pesto Roasted Vegetables. You can also dollop on Sweet Potato and Russet Hash.
You can also use the pesto as a dip for crackers, pita, or fresh crudités. It is a great flavorful base for flatbreads and pizzas, and works beautifully in a recipe like my Pear and Pistachio Pesto Pizza, swapping in the zucchini pesto.
Zucchini Pesto FAQS
No. You can use raw zucchini for a slightly different flavor and texture profile. Just be sure to squeeze out any excess moisture after grating or blending so your pesto doesn't turn watery. 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 the recipe asks for, for a nut-free version that's just as delicious and allergy-friendly.
Stored in an airtight container in the fridge, it should last 4-5 days. You can also freeze it in small portions for easy use later-perfect for busy weeks!
More Zucchini Recipes to Try
Don't leave me hanging - drop a comment and tell me how this zucchini pesto turned out! Was it love at first bite? Surprisingly edible? Or a full-on "Reg, what were you thinking?" I want it all - the good, the crispy, the slightly chaotic.
And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Zucchini Pesto
Equipment
Ingredients
- 1 pound zucchini ~ 2 zucchini roughly chopped
- 1 cup fresh basil leaves stems removed; about 25 grams
- 3 garlic cloves roughly chopped
- 2 tablespoons lemon juice
- ½ cup pine nuts substitute with almonds, walnuts, sunflower seeds or pumpkin seed
- ½ cup vegan parmesan the Violife wedge is my favorite vegan Parmesan
- 3 tablespoons olive oil (divided) plus more if needed to thin
- 1 teaspoon salt adjust as needed
- ¼ teaspoon black pepper
Instructions
- Toast the Nuts: Toast the pine nuts or any nut you are using in a dry skillet over medium-low heat, stirring frequently, until golden and fragrant-about 5 minutes-then immediately transfer them to a plate to cool so they don't keep cooking.
- Sauté or roast the zucchini: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped zucchini and garlic and cook for about 7-8 minutes until softened and lightly golden. You want that sweet spot where the zucchini is tender but not mushy-just cooked through with structure left. Sprinkle a pinch of salt while it cooks to help draw out moisture and enhance the flavor. Let it cool slightly.
- Blend it up: In a food processor, combine the cooked zucchini, garlic, toasted nuts, basil, vegan parmesan if using, lemon juice, salt, and pepper. Blend while slowly adding the remaining 2 tablespoons of olive oil. Pause to scrape down the sides as needed, then blend again until everything is well combined.
- Serve: Toss with pasta, spread on toast, spoon over roasted veggies, marinate tofu, or use as a sandwich spread.
- Store: Keep any leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze in small jars or silicone cubes-perfect for grabbing just what you need. Just thaw overnight in the fridge or let it sit at room temp for 15-20 minutes.
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)!