zucchini basil pesto

zucchini basil pesto

Nothing quite captures summer's bounty like pesto. With basil and zucchini naturally abundant this time of year, this recipe is the perfect opportunity to embrace these crops at their peak flavor and availability. Zimms EVOO beautifully enhances the flavors of these ingredients, ensuring that you'll be making this recipe all summer long. 


  • 2 cups coarsely grated zucchini (about 1 large or 2 small zucchinis)

  • 3 cloves garlic, peeled and chopped

  • 1/2 cup grated Parmesan or pecorino cheese

  • 1 cup whole fresh basil leaves (tightly packed)

  • 2 tablespoons Zimms Organics COOK EVOO (for sautéing)

  • 4 tablespoons Zimms Organics COOK or HEAL EVOO (for blending)

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper


  1. Gather the grated zucchini in a paper towel and squeeze out any excess water.

  2. In a large skillet, heat the two tablespoons of Zimms Organics COOK EVOO. Add your zucchini and garlic to the pan and cover. Cook for 5–10 minutes or until slightly browned, stirring frequently.

  3. In a blender or food processor, add the zucchini and garlic mixture, grated cheese, basil, your remaining Zimms Organics EVOO (either COOK or HEAL), lemon juice, salt, and pepper.

  4. Blend until smooth, occasionally scraping down the sides to ensure everything is well combined.

  5. Use immediately or place in an airtight container and store in the refrigerator. Pesto is best used within a few days. You can prevent browning (oxidizing) by carefully pressing a small piece of parchment paper or plastic wrap directly onto the pesto.

Serve with pasta, as a spread on sandwiches, or as a topping for grilled meats and roasted vegetables. Enjoy!
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