Try Making Ken Oringer’s Zucchini Pesto

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If your CSA box (or your garden, if you’re fancy like that) is full of zucchini and you’re not sure how to put it all to good use, try this handy pesto recipe from chef and restaurateur Ken Oringer (of Uni, Toro, Coppa, Little Donkey and Faccia Brutta fame). It’s got lots of super seasonal goodies in it and it’s a snap to prepare so you’ll still have plenty of time to catch some late summer rays (or do some late summer weeding).


Servings: 8


  • 1 pound zucchini, shredded on box grater, salted and squeezed through a kitchen towel
  • 2 garlic cloves, chopped
  • 2 ounces olive oil
  • 4 tablespoons basil, chopped
  • 1/2 cup marcona almonds, toasted and minced
  • 1 tablespoon fresh thyme
  • 1/2 cup parmesan cheese
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • Salt and pepper, to taste
  • Grilled bread, to serve


  1. In a large bowl, combine all ingredients and toss to mix well. Set aside to marinate for 1 hour.
  2. To serve, spread over grilled bread rubbed with olive oil.

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