5 minutes homemade zucchini pesto

If you have only 10 minutes to prepare an healthy and tasty meal for your family, this is the “to go” recipe. In 5 minutes your homemade zucchini pesto will be ready and in other 5 minutes the pasta will be perfectly “al dente” to be dressed by the pesto.


Few ingredients:

zucchini ingred

Compared to the traditional 100% basil pesto this recipe is more delicate and lighter thanks to the sweetness and texture of the zucchini. Also, I’m not using garlic so that the pesto will be easier to digest by the little ones.

zucchini pesto2

I started with the zucchini, grating them finely in order to eliminate some of their water.

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I placed the grated zucchini pulp in a colander, draining even further the extra water with the help of a spoon.

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Using a food processor I created a mix of basil, Parmesan cheese and pine nuts.

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I added the zucchini pulp and the Extra virgin oil of olive and let the food processor transform my ingredients in a lovely zucchini pesto cream in less than one minute!

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If you want to store the zucchini pesto, place it in a container with a lid and cover it with a tiny layer of olive oil, it will prevent the basil from oxidation, otherwise it will get a dark color very soon. Keep the container in the refrigerator for up to one week.

The zucchini pesto works perfectly with any kind of pasta, but it is also an incredible spread idea. It’s lovely on some bread crostini!




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10 Responses to 5 minutes homemade zucchini pesto

  1. Heather March 6, 2014 at 11:44 pm #

    Just checked out your site from your post in our Tastemade Community page – you are adorable! Sending this to my sister-in-law, she just had a baby and her family is from Napoli, she will love it 🙂

    • Barbara Lamperti March 7, 2014 at 4:54 am #

      Hi Heather!
      thank you so much for stopping by, that was very nice of you! And thank you for suggesting BuonaPappa to your sister. does she have a boy or a girl? Napoli, a lovely city…amazing food, so passionate!ciao ciao, b

  2. cul May 6, 2014 at 6:02 pm #

    Je suis tout à fait Ԁu même avis que vous

  3. nostalgics435.mywapblog.com June 25, 2014 at 3:44 am #

    Ces posts sont incontestablement intéressants

  4. Perla June 2, 2015 at 3:12 pm #

    Hello,your videos are really helpful.I want to ask about the zuccini pesto how can I preserve it?And, how long it can stay preserved?

    Thanks 🙂

    • Barbara Lamperti June 8, 2015 at 3:36 am #

      Hi Perla! I keep the zucchini pesto in an air tight container or mason jar in the refrigerator for up to 1 week. I usually put a layer of Extra virgin oil of olive on top of the pesto to slow down the oxidation process that will get the pesto darker on the surface. Otherwise you can always freeze it for up to 3 months. Enjoy!!! ciao, b


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