Creamy zucchini pesto

A fresh, creamy twist on classic pesto.

If your garden or fridge is overflowing with zucchini, this creamy zucchini pesto is a delicious way to use it up. Made with sautéed zucchini, garlic, fresh basil and pine nuts, it has all the familiar flavours of classic pesto with a veggie-packed twist. It's delicious tossed through pasta or served with pizza, salads, sandwiches and more.

Adding zucchini gives this pesto a wonderfully creamy texture without the need for parmesan cheese, making it completely plant-based. The Vibe Blender System brings everything together in seconds, and thanks to the natural moisture in the zucchini, you won't need to add much olive oil to achieve a lovely creamy consistency.

Zucchini – You'll need roughly 2 medium zucchinis. Choose fresh, firm zucchini for the best flavour and texture. Overgrown zucchini can be watery and bland.

Fresh basil – Basil gives pesto its unmistakable flavour. Use about 1 cup of firmly packed leaves, or add more if you love a stronger basil flavour.

Pine nuts – Pine nuts are the classic choice, but they can be expensive. Cashews, walnuts, almonds, pistachios or even sunflower and pumpkin seeds make great alternatives. Whatever you choose, lightly toast them first to bring out their flavour.

Meal prep & storage

This recipe makes enough pesto to enjoy throughout the week. Transfer to an airtight container, smooth the surface and drizzle a little olive oil over the top to help keep it fresh. Store in the fridge and add a spoonful to pasta, salads or sandwiches whenever you need a quick flavour boost.

Pro tips

Let the sautéed zucchini cool for a few minutes before blending. Adding hot ingredients can cause the fresh basil to lose its vibrant green colour.

Don't over-blend! For a little texture, stop blending while some small pieces remain rather than blending until completely smooth.

Serving suggestions

Zucchini pesto is wonderfully versatile. Here are a few of our favourite ways to enjoy it:

Pasta: Toss through warm or cold pasta. Shapes with ridges and curves hold the sauce particularly well. We used sweet potato gnocchi.

Roasted vegetables: Spoon over warm roasted vegetables for an easy flavour boost.

Grain bowls: Add a generous spoonful to rice or quinoa bowls.

Sandwiches and wraps: Use as a flavour-packed spread in place of mayonnaise.

Dip: Serve alongside pita, crackers or fresh vegetable sticks.

INGREDIENTS

2 medium zucchinis
3 tablespoons of olive oil plus extra for storing
4 garlic cloves, crushed
1/3 cup (45g) pine nuts or nuts of your choice
2 teaspoons fresh lemon juice
1 packed cup fresh basil leaves
½ teaspoon salt
Grind of black pepper
Freshly grated parmesan or vegan parmesan to serve
Water or vegetable stock (optional if it’s too thick)

METHOD

1.   In a dry skillet over medium heat, toast the pine nuts until golden and fragrant. Shake the pan occasionally. Transfer immediately to a plate so they don't burn.
2.  Cut the zucchini lengthwise into quarters, then slice crosswise into chunks. Heat the olive oil in a skillet over medium heat.  Once hot, add the zucchini and crushed garlic and cook for 5-8 minutes until lightly charred and caramelised. Remove from the heat and let cool slightly.
3.   Transfer the cooked zucchini into the Vibe Blender jug, add the toasted pinenuts, lemon juice, fresh basil leaves and salt and pepper.
4.   Insert the tamper into the jug lid. Blend on soup mode, rotating the tamp for 15-20 seconds.
5.   Taste and adjust with salt, pepper and lemon juice.
6.   Transfer to a glass storage container and drizzle with olive oil for storing.
7.   To serve hot, reheat the pesto sauce in a lightly oiled skillet. Add water or vegetable stock to achieve a thinner texture.
8.   Sprinkle with parmesan (or vegan cheese) and extra toasted pine nuts to serve.

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