Healthy Zucchini Basil Pesto
Use extra produce to make this amazing zucchini pesto! It's delicious, easy to make, healthy, and works well anywhere you love regular pesto!
Ingredients
For the Pesto:
- 2 cups grated zucchini from 1 large or 2 small zucchini
- 3 cloves garlic peeled
- 3 tablespoons pine nuts
- 1/2 cup grated Parmesan cheese
- 1 cup fresh basil leaves
- 1 cup baby spinach
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh-ground black pepper
- 2-4 tablespoons extra virgin olive oil
Instructions
- In a food processor fitted with the shredding disc, grate the zucchini. Scoop zucchini out of the bowl and into a clean kitchen towel or a few layered paper towels. Wrap the towel into a ball around the zucchini, hold over the sink, and squeeze with your hands to press out some of the water.
- Replace the food processor's shredding disc with the standard metal blade, and return the (somewhat more dry) shredded zucchini to the bowl. Add garlic, pine nuts, Parmesan, basil, spinach, salt, and pepper. Process until smooth. With the food processor running, slowly add olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning as necessary.
Notes
- Storage: If not using right away, transfer pesto to a jar or other airtight container in the fridge for up to 1 week. Pour a thin layer of olive oil on top of the pesto before sealing the lid. This prevents oxidation and dull brown coloration.
- Freezer: To keep pesto longer, transfer to a freezer-safe container and freeze for up to 3 months. Transfer to the fridge to thaw before using.
- Recipe: Adapted from Running to the Kitchen.
Nutrition Estimate
Serving: 1 cup, Calories: 366 kcal, Carbohydrates: 9 g, Protein: 14 g, Fat: 32 g, Saturated Fat: 7 g, Cholesterol: 22 mg, Sodium: 987 mg, Potassium: 582 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 2504 IU, Vitamin C: 30 mg, Calcium: 341 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!