Zucchini and Raw Almond Pesto

Zucchini and Raw Almond Pesto

Going bananas for zucchinis!
It’s their season, so let them shine!
And basil, oh so beautiful basil!
Let’s make pesto out of everything!
Didn’t have pine nuts, so I used raw unsalted almonds.
A little olive oil, a little Parmesan, Himalayan sea salt, and fresh garlic.
This pesto is pure magic! Use it with your favorite pasta, on crostinis or in a salad!



1 cup fresh basil leaves
1/4 cup raw almonds
1 garlic cloves
1 large zucchini, trimmed, cut into 1/2-inch pieces
1/4 cup freshly grated Parmesan cheese
1 green onion, chopped
Olive oil
Salt and black pepper



Blend basil, almonds, and garlic in processor until finely chopped.
Add zucchini, Parmesan cheese, and green onion; process until coarsely chopped.
Add a few tablespoons of olive oil to smooth out the mixture.
Using on/off turns, process until mixture is finely chopped.

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