Zucchini pesto



Zucchini pesto is a delicious and fragrant condiment. It is ideal for enriching toast and starters, not to mention a perfect pasta sauce. This version is very different from your usual traditional pesto and never fails to intrigue: unlike Genoese pesto, its added value lies in its note of freshness, thanks to the raw zucchini! Served with Shrimps, salmon, goat cheese or dried tomatoes, zucchini pesto turns every first course into a unique and creamy dish. With summer just around the corner, you won't be able to do without it... this delicate cream will win you over with its flavor: it is quick to prepare and you won't even have to switch the stove on.

Check out our variations of pesto:

Zucchini 7 oz (200 g)
Extra virgin olive oil ⅔ cup (125 g)
Fine salt ⅓ tsp (2 g)
Pine nuts 3 tbsp (30 g)
Parmigiano Reggiano PDO cheese 1 oz (30 g) - for grating
Basil 1 tbsp (10 g)
Pecorino cheese 1 oz (30 g) - for grating

How to prepare Zucchini pesto

To prepare zucchini pesto, wash and tip the zucchini 1, then use a grater with large holes to grate them 2. Place the grated zucchini in a colander 3, add a little salt and leave them to rest for 30 minutes, to drain the excess liquid.

Now place them in a mixer 4 together with the pine nuts 5 and basil leaves, previously cleaned using a dry cloth 6.

Add the grated Parmigiano Reggiano cheese 7, the Pecorino cheese 8 and a part of the oil 9. Now turn the mixer on and blend for a few seconds.

Add the remaining part of the oil 10 and blend to obtain a homogeneous cream 11. Place the mixture in a bowl 12 and use the zucchini pesto as required.


Zucchini pesto can be stored in the refrigerator, covered by a layer of oil, for 2 days. Or you could prepare handy single-portions for freezing and using whenever needed.


You can enrich zucchini pesto with walnuts, pistachios or mint leaves.