Tis the season for the monster of the garden to go wild!
Zucchini!
It’s everywhere, including in bags gardening friends leave on your doorstep.
Such a versatile veggie, there are just endless ways to enjoy it. Like this zucchini pesto!
Not a big fan of basil personally, I did use a bit to keep this pesto somewhat traditional, but tamed it down with a favorite of mine… cilantro. But the beauty of this recipe is that you can use all basil or do another combination of fresh herbs to suit your fancy. Either way, do make some of this. It’s nice to share with those who gifted you with the squash… AND, you can drizzle the top with a bit of oil and freeze to enjoy anytime or to have something to put out when friends drop by. Nice to take to your tailgates too!
Let me know what you think about my Zucchini Pesto with basil and cilantro!
This recipe created for and published in Carolina Country Magazine August 2024 (Recipes may be used with credit or link to my blog here or WendyPerry.com)
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor
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Zucchini Pesto With basil and cilantro
Ingredients
- 3 cups grated zucchini about 1 pound
- 3-4 cloves garlic peeled
- ¾ cup grated Parmesan Romano blend
- ½ cup fresh basil loosely packed
- ½ cup fresh cilantro loosely packed
- ¾ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons toasted sesame seeds optional
- about 8 tablespoons avocado or olive oil
Instructions
- Wrap grated zucchini in paper towels or a clean kitchen towel and squeeze out as much moisture as possible. Set a few nuts aside for garnish.
- Whirl all ingredients except oil in a food processor, drizzling oil into the pesto until you reach your desired consistency. Taste and adjust seasonings if needed. Garnish with a few toasted nuts and a drizzle of oil.
Notes
- Enjoy on crispy breads or stirred into your favorite pasta, spaghetti squash or salads. Put to work as a sandwich spread and on pizza, too.
- Store in an airtight container covered with a light layer of oil in your refrigerator for up to a week, or package in small containers and freeze to enjoy anytime!
