Lemon-Zucchini Pesto Pasta

This light and refreshing pesto is made with raw zucchini, toasted hazelnuts and lemon.


Pulse the pesto ingredients (except oil and cheese) in a food processor until chunky.LemonZuchiniPesto2

Pour in the oil with the machine running until mixture is finely minced (do not have to use all oil if desired). Transfer to a bowl and stir in cheese. You can toss the pesto with hot pasta (add some reserved pasta water to loosen pesto and create a bit of a sauce), or freeze the pesto and save for later!

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Lemon-Zucchini Pesto Pasta
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 small zucchini, chopped
  • 1 cup cilantro/Italian parsley
  • ⅓ cup toasted hazelnuts (peeled)
  • 1 clove garlic
  • Zest & juice from 1 lemon
  • ½ tsp salt
  • ½ cup olive oil
  • ½ cup Parmesan, grated
  1. For the pesto, combine all ingredients but the oil and cheese into a food processor and pulse until coarsely chopped. With machine running, pour in oil.
  2. Scrape pesto into a bowl and stir in cheese.
  3. Prepare your favorite GF pasta, and toss with pesto. Add a bit of oil or reserved pasta water to loosen mixture if desired.
Pesto freezes great, so make an extra batch and use next time for a quick meal.

Tools used in making this recipe (and our recommendations):

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