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!
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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
Keyword Oil-Free, Zucchini Pesto
Prep Time 15 minutes
Total Time 15 minutes
Servings 7
Calories 78kcal
Author Melissa Huggins

Ingredients

  • 1 cup basil leaves , tightly packed
  • 1 cup zucchini , peeled & diced
  • 1/2 cup pine nuts
  • 2 tablespoons lemon juice , freshly squeezed
  • 2 tablespoons nutritional yeast , more to taste
  • 1-2 cloves garlic , more to taste
  • 1/2 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

Serving: 1ounce | Calories: 78kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Sodium: 168mg | Potassium: 156mg | Fiber: 1g | Vitamin A: 4.3% | Vitamin C: 6.9% | Calcium: 1.2% | Iron: 4.6%