Zucchini Pesto Recipe (With Roasted Zucchini)

Name: Zucchini Pesto Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb zucchini; 2 Tbsp olive oil; 2 tsp dried Italian seasoning; 1 tsp coarse kosher salt (more or less to taste); roasted zucchini from above; 2 oz fresh basil (only thick stem removed); 1/2 cup Italian or curly parsley (packed); 3 garlic cloves; 1 Tbsp lemon juice (juice from 1/2 lemon); 3 oz block parmesan cheese (chopped); 1/2 cup olive oil; coarse kosher salt (to taste)

Spoonful of creamy homemade zucchini pesto scooped from a glass jar.

What I Love About My Zucchini Pesto

I’ve been making my own pesto since college because store-bought never tastes as good. This zucchini version is my new obsession! I have been making it in the late summer for the last couple of years and here are a few notes you may find helpful:

Zucchini pesto tastes like the classic basil pesto but milder, smoother, and creamier. Roasted zucchini also adds a new flavor note to the pesto with its caramelization.
I don’t use nuts in here because I like to keep the smoother texture and the flavor is already rich. (Bonus, it’s food allergy friendly!)
Roasting the zucchini first concentrates the flavor and keeps the pesto from turning watery, which is the most common complaint with raw zucchini pesto.
Parsley alongside the basil keeps the herb flavor more complex and rounded.
One batch is enough to coat a pound and a half of pasta, so it covers a full family dinner. Or use just a portion at a time and keep the rest in the fridge, since it keeps well for a few days.
Ready in about 30 minutes, and most of that is hands-off roasting time.

Table of Contents

Key Ingredient Notes

Labeled ingredients for Zucchini Pesto on a wood cutting board.

Zucchini: look for zucchini that feels firm and heavy for its size. Roasting it first is the same trick I use in my roasted zucchini, and it makes a real difference in flavor here.
Parmesan: grab a block of parmesan and grate it yourself. Pre-shredded cheese comes coated in anti-caking starch, and that can mess with the texture of a pesto.
Parsley: adding parsley with the basil in pesto keeps the color bright green longer, even after a few days in the fridge, and it balances the herbal flavor.
Lemon juice: I always squeeze this fresh because flavor of bottled lemon juice is never as fresh, bright, or aromatic. It only takes half a lemon, and the fresh juice really brightens the whole pesto.
Olive oil: make sure to use an olive oil meant for finishing salads in the pesto since it has a smooth and mild flavor. For roasting, make sure the olive oil is one meant for cooking so it can stand up to heat. Or, use avocado oil for both or olive oil that is neutral in flavor and can stand up to cooking.

How to Make Roasted Zucchini Pesto

Roasted zucchini pieces seasoned with herbs and browned on a baking sheet.

Roast the zucchini. Toss the chopped zucchini with olive oil, Italian seasoning, and salt, then spread it on a parchment-lined baking sheet and roast at 425°F for 18 to 20 minutes. Roasting cooks off the extra moisture that makes raw zucchini pesto watery.
Let it cool. Give the roasted zucchini a few minutes to cool before it goes into the food processor, so it doesn’t wilt the basil right away.
Blend everything together. Add the roasted zucchini, basil, parsley, garlic, lemon juice, parmesan, and olive oil to a food processor or blender and pulse until smooth.
Store or use right away. Transfer the pesto to a glass jar and let it cool to room temperature, or cover and refrigerate it if you’re not using it right away.

Fresh basil, garlic, Parmesan, and herbs in a blender ready to make homemade pesto.

Creamy homemade zucchini pesto blended smooth in a blender.

How to Make Zucchini Pesto Pasta

Measuring cup filled with reserved pasta cooking water held over a pot of boiling pasta.

Cook the pasta. Boil your favorite pasta according to the package instructions, and scoop out about a cup of the starchy cooking water right before draining.
Toss it with the pesto. Add the hot, drained pasta back into the pot or a bowl and stir in as much zucchini pesto as you’d like.
Loosen it with pasta water. Add a splash of the reserved pasta water and stir until the pesto turns saucy and coats the pasta smoothly.
One batch of this zucchini pesto is enough to sauce about 1.5 pounds of pasta, depending on how saucy you like it.

Zucchini pesto pasta topped with Parmesan, served in a bowl with a jar of pesto in the background.

Ways to Serve Zucchini Pesto

Toss it with pasta the classic way, using the method above.
Spread it on a sandwich or wrap for a herby, cheesy kick.
Spoon it over grilled or pan-seared chicken, salmon, or shrimp.
Swirl a spoonful into a bowl of zucchini tomato soup right before serving.
Serve it as a dip alongside cut vegetables and crackers or top off zucchini fritters.
Dollop it onto pizza and flatbreads right after it comes out of the oven for a bright, fresh finish.

How to Store Zucchini Pesto

Store: in the refrigerator, in an airtight glass jar with a thin layer of olive oil pressed onto the top, for up to 4 to 5 days.
Freeze: portion the pesto into an ice cube tray, freeze until solid, then transfer the cubes to a freezer bag for up to 3 months.
Thaw: overnight in the refrigerator, or at room temperature for about an hour if you need it sooner.

Creamy homemade zucchini pesto in a glass jar with zucchini pesto pasta in the background.

Zucchini Pesto Recipe FAQs

How long does zucchini pesto last in the fridge?

Stored in an airtight container with a thin layer of olive oil on top, zucchini pesto keeps for 4 to 5 days in the refrigerator.

Can you freeze zucchini pesto?

Yes. Freeze it in an ice cube tray, then transfer the frozen cubes to a freezer bag for up to 3 months.

Does zucchini pesto need nuts?

No. I skip the nuts in my recipe because it already relies on roasted zucchini and parmesan for body and I want to keep the smoother texture. It also makes it a safer option for guests with nut allergies.

Do you have to roast the zucchini, or can you use it raw?

I personally don’t recommend using it raw, it releases a lot of water once it’s blended, which can leave the pesto thin and watered down. Roasting it first cooks off that extra moisture and gives you a thicker, more concentrated pesto.

Is zucchini pesto gluten free?

Yes, this recipe is naturally gluten free. Always double check any packaged ingredients, like your pasta, if you’re serving it to someone with a sensitivity.

More Zucchini Recipes From Me

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Categories:

30 Minute Meals, Dinner Recipes, Gluten Free Recipes, Toppings and Spreads, Vegetarian Recipes, Zucchini Recipes,

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Zucchini Pesto Recipe