Summer Zucchini Pesto (Oil-Free & Vegan)

Are you up to your ears in garden zucchini yet? How about a fresh-tasting Zucchini Pesto to help you get through it? It's quick, easy, oil-free, vegan and delicious!

Course Sauce, Spread

Cuisine Gluten-Free, Oil-free, Vegan

Prep Time 15

Total Time 15

Servings

Calories 78kcal

Author Melissa Huggins

Ingredients

1 cup basil leaves , tightly packed
1 cup zucchini , peeled & diced
½ cup pine nuts
2 tablespoons lemon juice , freshly squeezed
2 tablespoons nutritional yeast , more to taste
1-2 cloves garlic , more to taste
½ teaspoon Himalayan salt , more to taste (or preferred salt)
Fresh cracked pepper , to taste
3-4 tablespoons water

Instructions

Add all the ingredients (except the water) to a blender or food processor. Pulse for 10-20 times to combine and chop. Add the water as needed, and keep pulsing until you've reached desired consistency. I prefer my pesto with texture, but if you want it smooth, just blend on high for 30-60 seconds. Taste for seasoning and add more as needed.
Store in airtight container in the fridge for 3-4 days.

Notes

* Sometimes zucchini can be bitter. Give it a taste before using it in the recipe.

* Yields about 7-8 ounces

Nutrition