Zucchini Pesto

Virtually any vegetable or herb can be incorporated into a flavorful pesto, and zucchini is no exception. This pesto has a classic bright green color and can be kept indefinitely in the refrigerator. Serve as you would any pesto—on crostini, pasta or sandwiches.
By / Photography By Shell B Royster | August 11, 2015

Ingredients

  • 2 small zucchini, roughly chopped
  • 1 shallot
  • ¾ cup toasted hazelnuts (or nut of choice)
  • 1 cup packed basil leaves
  • 1 cup Italian parsley
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • ½ cup pecorino cheese (or cheese of choice)
  • ⅓–½ cup olive oil

Instructions

Place ingredients into a food processor until incorporated into a paste, adding more olive oil if necessary. Store in refrigerator with a layer of olive oil on top.

Ingredients

  • 2 small zucchini, roughly chopped
  • 1 shallot
  • ¾ cup toasted hazelnuts (or nut of choice)
  • 1 cup packed basil leaves
  • 1 cup Italian parsley
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • ½ cup pecorino cheese (or cheese of choice)
  • ⅓–½ cup olive oil
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