Best Zucchini With Walnut Pesto Recipes

ZUCCHINI PESTO

Zucchini Pesto image

Categories Condiment/Spread Parmesan Basil Walnut Zucchini Summer Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

1 cup (packed) fresh basil leaves
1/4 cup walnuts (1 ounce), toasted
2 garlic cloves
3 small zucchini (about 9 ounces), trimmed, cut into 1/2-inch pieces
1/2 cup (packed) freshly grated Parmesan cheese
1 green onion, chopped
1/2 cup plus 2 tablespoons olive oil
Assorted raw vegetables

Steps:

Blend basil, walnuts and garlic in processor until finely chopped. Add zucchini, Parmesan cheese and greed onion; process until coarsely chopped. Add oil. Using on/off turns, process until mixture is finely chopped. Season pesto to taste with salt and pepper. Transfer to bowl. (Can be prepared 2 days ahead. Press plastic wrap onto surface of pesto and refrigerate.) Serve with assorted raw vegetables.

SQUASH AND ZUCCHINI WITH PESTO

Squash and Zucchini with Pesto image

Replace pasta with thin strips of squash and zucchini and top with pesto. Add some basil-garlic sausages or chicken to make it a complete meal!

Provided by Emily

Categories Side Dish Vegetables Squash Zucchini

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

olive oil, or to taste
3 summer squash, cut into long, thin strips
3 zucchini, cut into long, thin strips
2 onions, cut into strips
salt and ground black pepper to taste
½ cup toasted pine nuts
2 cups fresh basil leaves
½ cup grated Parmesan cheese
3 cloves garlic, chopped
¼ cup extra-virgin olive oil, or as needed
2 heirloom tomatoes, finely chopped

Steps:

Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.
Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 419.9 calories, Carbohydrate 23 g, Cholesterol 8.8 mg, Fat 33.2 g, Fiber 7.4 g, Protein 13.1 g, SaturatedFat 6.1 g, Sodium 217.2 mg, Sugar 7.5 g