Zucchini Pesto




Zucchini Pesto

 This pesto will disappear as fast as your guests can spread it onto the garlic toast!

For Step-by-Step recipe details and photos click see more


Zucchini Pesto


4 medium zucchini

3 teaspoon kosher salt

2 1/2 tablespoon freshly minced garlic

1 cup fresh basil leaves

½ cup whole almonds, toasted and finely chopped

11/2 tablespoon fresh thyme leaves, stems removed

¾ cup freshly grated Parmigiano-Reggiano cheese

2 tablespoon fresh lemon juice

1 tablespoon lemon zest

3 ½ tablespoons olive oil

½ teaspoon freshly ground pepper

Serving Ingredients

1 ciabatta bread loaf

2 large garlic cloves; peeled

Olive oil

Freshly ground pepper


1 shred zucchini in a food processor fitted with grating blade attachment

2 place a tea towel lined colander on a large dinner plate

transfer shredded zucchini onto tea towel, sprinkle kosher salt evenly over the zucchini

4 gather towel edges up to form tight bundle, let zucchini bundle rest in colander for 10 minutes

5 extract liquid from the zucchini bundle, by firmly twisting, and squeezing tea towel tightly

6 repeat steps 4 and 5 until all liquid is extracted

7 transfer zucchini into large mixing bowl, and add garlic, almonds, cheese, lemon juice, lemon zest, olive oil and pepper, mix well using clean hands, incorporate ingredients evenly

8 chill in refrigerator 2 hours before serving

9 using a bread knife cut ciabatta bread into ½ inch thick slices

10 arrange slices of bread onto a large cookie sheet, generously drizzle each slice with olive oil, and season with a dusting of freshly ground pepper

11 place cookie sheet on oven rack set 10 inches from a preheated broiler, toast bread slices 30-60 seconds or until slightly golden in color, do not leave bread under broiler unattended, the cooking process is very quick

12 immediately remove bread from broiler, carefully rub each toasted bread slice with garlic clove while bread is warm

13 Arrange bread on a serving platter or bread basket, and transfer chilled zucchini pesto to a serving bowl


  • Another great recipe!! I love all of the different twists on pesto, partly because I love pesto and traditional pesto gets boring if eaten daily, partly because basil and pine nuts and parmigiano-regiano are so expensive, the last batch of pesto I made cost over $50 and didn’t make much. I’ve been doing arugula pesto which is a bit less, but anything you can add to bulk up the pesto that doesn’t cost a fortune is appreciated, I will try this!! Thanks!!


  • Always a wonderful presentation


  • This was yummy. I crashed the Niles Beach happy hour and got to try some this evening.


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