Zucchini Pesto

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It’s a busy time of year with everyone trying to eke out all the last bits of summer goodness while still getting everything squared away for back-to-school. Here’s a super simple recipe for zucchini pesto from chef and restaurateur Ken Oringer. It’s got lots of garden-fresh produce like zucchini and basil, and it’s a snap to prepare so you’ll still have plenty of time to catch some late summer rays or hit the books…or both.


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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