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Zucchini Pesto

Zucchini Pesto


  • 4 large zucchini
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/3 cup extra-virgin olive oil
  • 2 tsp fresh squeezed lemon juice
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 pine nuts or walnuts (optional)
  • Salt and pepper to taste


  1. Make noodles from the zucchini according to VASTA instructions. Set aside
  2. Combine the basil and garlic in a food processor or blender and pulse until finely chopped. 
  3. Slowly add the olive oil in a constant stream while the food processor or blender is still on. 
  4. Stop processing and scrape down the sides of the container with a spatula. Add the lemon juice, Parmesan cheese and nuts if desired. Pulse until just blended.
  5. Season with salt and pepper. 
  6. In a large fry pan add a ½ cup of water and bring to a boil. 
  7. Add the zucchini and the pesto to the hot water in the pan and toss gently until zucchini noodles are well coated with the sauce.
  8. Do not cook longer than 2-3 minutes. Serve immediately. 
  9. Makes 4 servings