Zucchini Pesto

The Vegan Zucchini Pesto is creamy and flavorful. This sauce contains 3.5 grams of protein and 145 calories per serving. Takes 19 minutes to prepare this condiment. We made this recipe with zucchini, basil leaves, nutritional yeast, parsley leaves, pine nuts, garlic, olive oil, salt, and black pepper. You may pair it with vegan zucchini pesto pasta, garlic pesto crostini, grilled zucchini, pesto lentil patties, or pesto stuffed bell peppers. Store this Vegan Zucchini Pesto for 4 days in the refrierator.

STATS:

• Calories: 145 kcal
• Serving Size: 2 tbsp
• Cooking Time: 4 minutes
• Cuisine: Italian
• Total Time: 19 minutes
• Course: Sauce
• Diet: Vegan
• Preparation Time: 10 minutes
• Serving: 8

EQUIPMENT:

• Large skillet
• Small bowl
• Cutting board
• Measuring spoons
• Food processor
• Spatula
• Chef’s knife
• Spoon
• Measuring cups

INGREDIENTS:

• 1/3 cup toasted pine nuts
• 2 medium chopped zucchini
• 1 packed cup basil leaves
• Quarter cup parsley leaves
• 2 peeled garlic cloves
• Zest and juice of 1 lemon
• Quarter cup extra-virgin olive oil
• 1 tsp olive oil
• 1/3 cup nutritional yeast
• Quarter tsp black pepper
• 1 tsp kosher salt

INGREDIENT NOTES:

ZUCCHINI:

• It gives a naturally creamy and soft texture to the pesto. Zucchini works well with other ingredients. You may use yellow summer squash as per your choice.

NUTRITIONAL YEAST:

• We use this yeast instead of parmesan cheese to make the pesto vegan. It gives a naturally salty and cheesy taste to the dish. You may use cashew parmesan as a substitute.

TOASTED PINE NUTS:

• They give a rich, nutty taste to the traditional pesto. These nuts provide a creamy pesto and give it body. You may use pumpkin seeds for a nut-free version.

LEMON JUICE:

• This juice gives brightness and acidity to the pesto. It maintains the olive oil and pine nuts to make the herbs taste brighter. You may use white wine vinegar as an alternative.

INSTRUCTIONS:

1. First, wash the zucchini and chop it into small pieces.
2. Put the skillet on medium-high heat and add 1 tsp olive oil to it.
3. Cook the chopped zucchini with a pinch of salt for four minutes, stirring often.
4. Turn off the flame and cool the zucchini for five minutes.
5. Add the cooked zucchini, basil, parsley, nutritional yeast, pine nuts, garlic, lemon zest, and lemon juice to the food processor.
6. Pour half of the remaining olive oil and pulse the ingredients till you get a smooth mixture.
7. Now add the remaining olive oil, salt, and pepper while blending, then taste the pesto.
8. Lastly, serve the zucchini pesto with hot pasta, grilled tofu, or roasted vegetables.

SERVING SUGGESTIONS:

PASTA DISHES:

• Vegan Zucchini Pesto Pasta
• Whole-Wheat Pesto Spaghetti
• Pesto Penne with Cherry Tomatoes
• Creamy Pesto Pasta

BREAD & TOAST:

• Avocado Pesto Toast
• Tomato Pesto Toast
• Garlic Pesto Crostini
• Whole-Grain Pesto Bruschetta

VEGETABLE DISHES:

• Roasted Pesto Vegetables
• Pesto Stuffed Bell Peppers
• Grilled Zucchini with Pesto
• Roasted Potato Pesto Bowl

PROTEIN DISHES:

• Grilled Tofu with Zucchini Pesto
• Crispy Tempeh with Pesto
• Vegan Pesto Chickpeas
• Pesto Lentil Patties

MEALS:

• Zucchini Pesto Grain Bowl
• Vegan Pesto Salad Bowl
• Pesto Vegetable Wrap
• Pesto Chickpea Sandwich

TIPS:

• Do not cook the zucchini too much so it gives a fresh taste in the pesto.
• Include the oil slowly to get the right consistency of the sauce.
• Toast the pine nuts carefully so they do not burn and give better results.
• Taste the pesto and adjust the seasoning, then serve it.

STORAGE INFORMATION:

FRIDGE:

• Put the zucchini pesto in the container and store for 4 days.

FREEZER:

• Freeze the pesto in the vessel for 3 months.

FAQs:

Can I exclude pine nuts from this recipe?

• Yes, you may replace it with cashews, walnuts, sunflower seeds, or almonds.

How to make this pesto oil-free?

• You may replace the olive oil with vegetable broth for an oil-free version, but the texture will be different.

Is frozen zucchini good to include in this recipe?

• Yes, you may add frozen zucchini after removing extra water.

What makes the pesto watery?

• The extra water in the zucchini makes the sauce watery. Cook the zucchini till the moisture evaporates for better results.

How to make the sauce thick?

• You may add more toasted pine nuts or fresh basil for the desired consistency.

NUTRITIONAL INFORMATION:

Calories: 145 kcal

Net Carbs: 2.5 g

Iron: 1.1 mg

Total Carbs: 3.7 g

Vitamin A: 1,250 IU

Fiber: 1.2 g

Calcium: 25 mg

Protein: 3.5 g

Sodium: 240 mg

Potassium: 155 mg