Zucchini Pesto is a vibrant, creamy, and totally plant‑based sauce that’s both fresh and comforting, made with roasted zucchini, fragrant basil, and the nutty richness of pine nuts—or budget‑friendly walnuts. This recipe yields a luxurious pasta or dip that comes together in minutes, while still offering layers of flavor from garlic, lemon, and nutritional yeast. Whether you’re craving a light weeknight dinner, sauce for your sandwiches, or a crowd‑pleasing appetizer, this zucchini‑based twist on pesto delivers every time in about 100 words and starts exactly with the focused keyword.
Why You’ll Love This Zucchini Pesto
Zucchini Pesto stands out for its ease and versatility: no raw basil massacre or mortar‑and‑pestle arm workout! You get a silky, slightly grainy texture that feels indulgent but is completely plant‑based and lighter than traditional pesto. Roasting brings out zucchini’s sweetness while mellowing garlic and onion. Nutritional yeast gives that cheesy, umami kick, and lemon brightens everything. It adapts beautifully into pasta, dips, dressings, or even pizza. Plus, it’s both budget‑ and allergy‑friendly when you swap nuts as needed. A perfect blend of comfort, freshness, and flexibility you’ll reach for again and again.
Ingredients
Let’s refresh the ingredients list using your original but rewritten for clarity and flow:
450 g pasta (penne recommended, but use your favorite shape)
3 zucchini, sliced
A drizzle of olive oil
4 garlic cloves
½ cup pine nuts, or substitute with walnuts for a more budget-friendly choice
½ yellow onion, chopped
Salt and pepper, to taste
½ cup nutritional yeast
1½ cups fresh basil leaves
Juice of ½ lemon
½ tsp salt
Step‑by‑Step: How to Make Zucchini Pesto
Here’s the step‑by‑step process, rephrased and polished:
Start by cooking your pasta until al dente, following the directions on the package. Be sure to reserve at least one cup of pasta water before draining.
As the pasta cooks, set your oven to preheat at 375°F (190°C).
In a baking or casserole dish, combine the sliced zucchini, garlic cloves, pine nuts (or walnuts), and chopped onion. Add a drizzle of olive oil and stir gently to ensure everything is evenly coated.
Roast for about 25 minutes, or until the zucchini is just beginning to turn golden and the garlic and onion are softened and fragrant. Remove from the oven and let cool for a few minutes.
Move the roasted zucchini, nuts, garlic, and onions into a high-powered blender.
Include the basil, nutritional yeast, lemon juice, olive oil, salt, and pepper in the blender. Blend until you achieve a smooth yet slightly textured consistency that resembles classic pesto.
In a large skillet over low heat, combine the cooked pasta with the zucchini pesto and toss to coat.
Gradually pour in the reserved pasta water, stirring until the sauce reaches your desired thickness.
Serve warm, optionally finishing with vegan Parmesan or extra nutritional yeast for a cheesy flair.
Helpful Tips
Reserve pasta water—it helps make the pesto silky and clings beautifully to the pasta.
Roast evenly—keep zucchini slices evenly thick, space them in a single layer, and stir halfway to ensure even browning.
Adjust garlic intensity—if you love garlic, feel free to add one extra clove or use it raw (but reduce quantity to avoid overpowering the pesto).
Use a powerful blender—ensures smoother texture, especially if using sunflower or pumpkin seeds that can be chunkier.
Prepare in advance—zucchini pesto keeps well in an airtight container in the refrigerator for up to 3 days, or can be frozen for as long as 2 months.
Thin creatively—beyond pasta water, you can thin with plant‑based milk, vegetable broth, or a splash of white wine for different flavor profiles.
Substitutions And Variations
Nut swaps—use walnuts, almonds, or cashews in place of pine nuts. For nut allergies, opt for pumpkin or sunflower seeds.
Cheesy alternative—if not strictly vegan, stir in a couple of tablespoons of grated Parmesan for extra depth.
Herb variations—toss in a handful of parsley, arugula, or mint along with basil for a fresh twist.
Spicy kick—add red pepper flakes or a pinch of cayenne when blending, or top servings with a drizzle of chili oil.
Creamier texture—add a spoonful of vegan yogurt, silken tofu, or soaked cashews when blending for extra creaminess.
Zucchini prep—grill instead of roast for smoky flavor, or roast garlic separately for richer garlic notes.
Storage Instructions
Refrigerator: Transfer the pesto to an airtight container and store in the fridge for up to 3 days. To preserve its vibrant color, press a layer of plastic wrap directly against the surface of the pesto.
Freezer: To freeze, portion the pesto into silicone ice cube trays or small freezer-safe containers. After freezing solid, transfer the cubes into a storage bag—ideal for use within 2 months.
Reviving stored pesto: If the texture has firmed up, simply stir in a splash of warm pasta water, olive oil, or plant‑based milk to bring it back to life before serving.
Nutritional Information
(Note: Nutritional values are estimates and may vary based on brand and portion size.)
Per serving (assuming 6 servings):
Calories: ~320 kcal
Carbohydrates: ~50 g (from pasta and zucchini)
Protein: ~8 g (from pasta, nutritional yeast, nuts/seeds)
Fat: ~10 g (healthy unsaturated fats from olive oil and nuts/seeds)
Fiber: ~4 g (zucchini, nuts, nutritional yeast)
Vitamins & Minerals: Rich in Vitamin K and A from basil and zucchini; B‑vitamins and minerals like zinc, magnesium from nutritional yeast; heart‑healthy fats and polyphenols from olive oil and nuts.
Serving Suggestions
Classic pasta: Serve over penne, linguine, or your favorite shape with a sprinkle of fresh basil and cracked black pepper.
Sandwich spread: Use as a flavorful base for veggie sandwiches or wraps, spread on toasted ciabatta with roasted veggies.
Dip: Bring to your next gathering—great with crudités, chips, crostini, or warmed naan.
Drizzle: Thin with additional water or oil to create a herby dressing for salads or grain bowls.
Pizza sauce: Swap tomato sauce for zucchini pesto on your pizza base—top with grilled veggies, olives, or vegan cheese.
Bowls: Toss with roasted potatoes, greens, and grains like quinoa or farro for a hearty veggie bowl.
Frequently Asked Questions About Zucchini Pesto
Here’s a 150‑word FAQ section to answer common queries:
Can I make zucchini pesto ahead of time?
Absolutely! You can prepare it up to 2–3 days in advance—just store in an airtight container in the fridge. For longer storage, freeze in ice‑cube trays or small jars for up to 2 months.
Is it okay to skip roasting?
You could blend raw zucchini for a quicker version, but roasting enhances the sweetness, softens the garlic and onion, and adds depth.
I don’t have nutritional yeast—what can I use?
Try vegan Parmesan or a small handful of soaked cashews for creaminess and subtle nutty flavor, though the “cheesy” umami is best with yeast.
Can this be made gluten‑free?
Yes! Just use gluten‑free pasta or alternatives like rice noodles, spiralized squash, or chickpea pasta.
How do I adjust the consistency?
Add reserved pasta water bit by bit. If you’re using as a dip or spread, you can leave it thicker. For dressings, thin with water, plant milk, or oil until desired pourability.
Will the pesto brown?
A bit of browning is normal due to oxidation. Pressing plastic wrap on top or adding a thin layer of oil helps preserve the bright green color.
Can kids handle the garlic and basil flavor?
Definitely—roasting mellows the garlic and onion, and the protected flavor of basil behind zucchini sweetness makes it surprisingly kid‑friendly. You can reduce garlic for milder taste.
Conclusion
Zucchini Pesto is such a joy to make and even more fun to share—you get the bright, herbaceous flavor of basil blended with the wholesome richness of roasted zucchini, garlic, and nutritional yeast, all coming together in a deeply satisfying, creamy sauce that’s completely vegan and endlessly adaptable. I hope you love how effortlessly it elevates ordinary pasta nights, sandwiches, dips, and more with its fresh zest and comforting texture. Thank you so much for trying this recipe—it’s one of my favorites for its simplicity and bold flavor. May your kitchen smell divine, and may every bite bring warmth and joy to your table. Happy cooking, and welcome to the ever‑delicious food‑loving community!
Print
Zucchini Pesto
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Zucchini Pesto is a creamy, dairy-free sauce made from roasted zucchini, basil, garlic, and nuts. It’s light, flavorful, and perfect as a pasta topping, dip, or sandwich spread.
Ingredients
450 g pasta (penne or preferred shape)
3 zucchini, sliced
Olive oil, for drizzling
4 garlic cloves
½ cup pine nuts (or walnuts)
½ yellow onion, chopped
Salt and pepper, to taste
½ cup nutritional yeast
1½ cups fresh basil
Juice of ½ lemon
½ tsp salt
Instructions
Here’s the step‑by‑step process, rephrased and polished:
Start by cooking your pasta until al dente, following the directions on the package. Be sure to reserve at least one cup of pasta water before draining.
As the pasta cooks, set your oven to preheat at 375°F (190°C).
In a baking or casserole dish, combine the sliced zucchini, garlic cloves, pine nuts (or walnuts), and chopped onion. Add a drizzle of olive oil and stir gently to ensure everything is evenly coated.
Roast for about 25 minutes, or until the zucchini is just beginning to turn golden and the garlic and onion are softened and fragrant. Remove from the oven and let cool for a few minutes.
Move the roasted zucchini, nuts, garlic, and onions into a high-powered blender.
Include the basil, nutritional yeast, lemon juice, olive oil, salt, and pepper in the blender. Blend until you achieve a smooth yet slightly textured consistency that resembles classic pesto.
In a large skillet over low heat, combine the cooked pasta with the zucchini pesto and toss to coat.
Gradually pour in the reserved pasta water, stirring until the sauce reaches your desired thickness.
Serve warm, optionally finishing with vegan Parmesan or extra nutritional yeast for a cheesy flair.
Notes
Use walnuts, sunflower seeds, or pumpkin seeds as budget or allergy-friendly nut alternatives.
Great as a pasta sauce, dip, pizza topping, or sandwich spread.
Store in fridge up to 3 days or freeze up to 2 months.
Press plastic wrap to the surface to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 3 g
- Carbohydrates: 50 g
- Protein: 8 g