Pesto di Zucchine | Zucchini Pesto Sauce

One of my favorite hot summer evening dinners to make is pesto sauce tossed with zucchini spaghetti (made with a spiralizer). No cooking is required, and it tastes delicious! Last summer, I was preparing this, and I wondered what the pesto would taste like with some zucchini. Another way for me to disguise a vegetable so my husband will eat it 🙂 I chopped up a few zucchini and tipped them into the food processor along with the pesto ingredients, and viola, zucchini pesto! It was super yummy, not to mention the added health benefits. Whether you serve this sauce over zucchini noodles or pasta, I like to pair it with a crisp, chilled glass of Valente Montonico Emozione No. 1 from Abruzzo.

Note: Pesto can be stored in the refrigerator for up to 2 days. I also like to freeze it in ice molds to have on hand.


Receipt Date: May 23, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


3 Zucchini, cut into chunks

4 cups Fresh Basil

3 Garlic Cloves

4 tablespoons EVOO

1/4 cup Parmesan Cheese, grated

1/4 cup Pecorino Cheese

1 teaspoons Pine Nuts, lightly toasted

1/2 cup EVOO

Pinch of Sea Salt


Place all the ingredients EXCEPT the cheeses and EVOO, into a food processor and blitz until creamy.
Slowly add the EVOO on low speed.
Transfer to a bowl and stir in the cheeses.
Toss with your favorite pasta and serve immediately.

Amy’s Favorite Pairing


$44.00 750 ml

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