Still facing a harvest of zucchini? Transform them into a bright, flavorful zucchini basil pesto. Grated and drained zucchini blended with fresh basil, lemon juice, garlic, pine nuts, salt, pepper, and olive oil makes a versatile sauce for pasta, grilled fish, chicken, or tossed into salads and dressings.

Do you ever open the garden gate and wonder when your zucchini multiplied overnight? That happened while I was checking my parents’ garden during a two-week trip. One day the plants looked manageable; the next, they produced giant zucchinis that demanded immediate attention.

I took a modest 16-inch zucchini off their hands and left the truly enormous specimens for later. Zucchini are great in many forms — zucchini noodles are a popular option — but sometimes you want something different. Turning zucchini into a pesto was my solution, and it worked wonderfully.

I experimented with several zucchini dishes — grilled zucchini with lemon and seasoning, chocolate zucchini muffins, and a lemony zucchini pasta attempt that taught me to be cautious with whole lemons unless they’re mild Meyer lemons. After a few trials I needed a fresh idea that would highlight zucchini without overwhelming my palate.

Why pesto? Grating and thoroughly draining one small to medium zucchini yields a fibrous base that, when combined with basil and the usual pesto ingredients, becomes bright, creamy, and full of fresh flavor. The process needs a little elbow grease to remove excess liquid, but the result is worth it.

Zucchini basil pesto pairs beautifully with grilled fish, chicken, or pasta, and it can be stirred into marinara or vinaigrettes to add depth. I make a large batch and use it to dress cold pasta salads for quick lunches.

To keep the pesto from discoloring, press a thin layer of olive oil across the surface before sealing the container and refrigerating. This barrier helps reduce oxidation and preserves the vivid color and fresh taste.

I hope this zucchini basil pesto idea makes you excited about your garden haul and gives you a simple, delicious way to use up extra zucchini without feeling like you’re stuck in a never-ending rotation of the same dishes.

Zucchini Basil Pesto

Yield:
About 1 Cup of Pesto

Prep Time:
10 minutes

Total Time:
10 minutes

Zucchini basil pesto combines drained grated zucchini with fresh basil, garlic, pine nuts, lemon juice, olive oil, salt, and pepper to make a bright, versatile sauce for pasta, fish, or chicken.

Ingredients

• 1 small/medium zucchini, grated
• 2 garlic cloves, peeled and chopped
• 1 1/2 cups fresh basil leaves
• 2 tbsp pine nuts
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp lemon juice
• 2-3 tbsp extra virgin olive oil
• 1-2 tsp water (optional, to thin)

Instructions

1. Add grated zucchini to a clean kitchen towel. Twist the towel into a ball and squeeze firmly to remove as much liquid as possible. Repeat twisting and squeezing until you have about 1 heaping cup of drained zucchini.
2. Place the drained zucchini, garlic, basil, and pine nuts in a food processor. Pulse until the mixture is finely minced.
3. Add salt, pepper, lemon juice, and 2 tablespoons of olive oil. Process until smooth and creamy, stopping to scrape down the sides as needed. Add more olive oil if you prefer a thinner texture.
4. Taste and adjust seasoning. If you want an even thinner sauce, add a teaspoon or two of water and pulse once more. Store the pesto in an airtight container in the refrigerator for up to 5 days; press a thin layer of olive oil on top before sealing to help prevent browning.

Notes

Measurements can be adjusted to personal preference. Add a little water or olive oil to reach the desired consistency. Use the pesto within a few days for best color and flavor.