Zucchini Pesto

zucchiniZucchini Pesto

Many of us who have gardens or friends with gardens usually have zucchini coming out of their ears!  Yes, even in New York City people have gardens (community gardens & rooftop gardens).  Here is a nice way to make zucchini that is worth a try.


8 Grated Medium Size Zucchini

1 1/2 Tablespoons Kosher Salt

2 Cups Fresh Basil Leaves

1/2 Cup Olive Oil

3 Tablespoons Pine Nuts

2 Chopped Garlic Cloves

1/2 Cup Grated Parmesan Cheese

3 Tablespoons Butter

In a large size colander combine the zucchini and 1 tablespoon kosher salt.  Sit it in the sink or over a large bowl, for 30 minutes, in order for it to drain. While the zucchini is draining place the basil, olive oil, pine nuts, garlic, kosher salt and Parmesan cheese into a food processor (or blender) and process until mixed well.  In a large sauté pan melt the butter over a medium heat.  Add the drained zucchini and sauté for 3 to 6 minutes or until tender. Remove from the heat and transfer to a serving bowl.  Stir in the pesto and serve immediately.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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