Zucchini and Almond Pesto
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 7 min
- Serving: 4
- Cost: Low
- Note + the resting time for the zucchini (20 min.)","seo_title":"Zucchini and Almond Pesto: easy, quick and creamy recipe
PRESENTATION
Zucchini almond pesto is a really good twist from Liguria, putting a fresh spin on the classic Genoese version. So here's the thing, instead of just basil and pine nuts, this zucchini pesto recipe includes tender zucchini and crunchy almonds. This creates a light, creamy, and moist sauce that's both colorful and super easy to make. Really, you just need a handful of genuine ingredients and a blender.
And look, it is not just for pasta—spread it on toasted bread, and you've got crispy, bright bruschette. Perfect for spring aperitifs or whenever you crave a snack that tastes like a sunny day on the Italian coast. Ligurian cooks, you know, are masters at getting big flavor from simple ingredients. This pesto captures that spirit by keeping things quick and straightforward. And here's the thing, it delivers that aromatic vibe expected from a true pesto.
Around Liguria, people love experimenting with their pesto, and this zucchini almond pesto is a great example. By using seasonal zucchini and local almonds, you get a pesto that feels lighter than the usual kind. Yet, it still has that creamy, rich taste that pairs beautifully with both short and long pasta. Try it tossed with spaghetti or spooned over penne. Or even mixed into zucchini noodles for a zucchini almond pesto pasta. It's perfect for anyone seeking healthy pesto recipes or low-carb zucchini dishes.
Plus, switching things up from the typical basil and pine nut routine is a lot of fun—almonds add a subtle, sweet note, and the fresh zucchini prevents it from feeling too heavy. For sure, it's ideal for quick lunches or casual dinners. And look, once you see how easily it comes together, it might just become your favorite way to make homemade almond basil pesto. No question, this pesto’s tangy, fresh kick serves as a lovely reminder of how simple, local ingredients can make everyday food taste a whole lot better.
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- INGREDIENTS
- Zucchini 4 cups (500 g)
- Peeled almonds 2.8 oz (80 g)
- Parmigiano Reggiano PDO cheese 1.5 oz (40 g)
- Garlic 1 clove
- Basil to taste
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Zucchini and Almond Pesto
To prepare the zucchini and almond pesto, first wash and trim the zucchini, then grate them using a coarse grater 1. Transfer the zucchini to a colander, salt them 2 and press them down with a spoon. Let the zucchini rest for 20 minutes to remove excess water 3.
Meanwhile, place the peeled almonds in a hot pan 4 and toast them over medium heat for about 7 minutes, stirring often so they don’t burn 5. Transfer the toasted almonds to a food processor fitted with blades 6, keeping a few aside for decoration.
Add the salt 7, the garlic clove peeled and with the germ removed 8, and the fresh basil 9.
Pulse 10 until you obtain a coarse texture. Now add the grated Parmigiano Reggiano 11 and the drained zucchini 12.
Pour in the extra virgin olive oil 13 and pulse the processor again for a few seconds 14. You should obtain a rustic but smooth consistency 15.
Finish the pesto with a drizzle of extra virgin olive oil 16 and the reserved almonds 17. Your zucchini and almond pesto is ready to be served 18!