Description
This Vegan Zucchini Pesto Pasta is the perfect summer dish! Sautéed zucchini blended with nutty pistachios, vegan parmesan, olive oil, basil, and plenty of garlic creates a pesto you’ll want to put on everything. Toss it with your favorite pasta for the ultimate weeknight meal!
Ingredients
- 1 lb pasta of choice
- 6 tablespoons olive oil, divided
- 1 lb zucchini, chopped into half moons (about 2 medium zucchini)
- 5 cloves garlic, divided
- 1 teaspoon salt, divided
- 1 cup spinach, roughly packed
- 1 cup basil, roughly packed
- ⅓ cup pistachios
- ¼ cup vegan parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Equipment
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini and cook for 8 minutes, tossing occasionally, until browned and lightly softened.
- Add 4 cloves of minced garlic and ½ teaspoon of salt and cook for another 2 minutes, until the garlic is fragrant and zucchini is slightly jammy. Set aside to cool for at least 5 minutes.
- Add the pistachios to a food processor and pulse until broken down into small pieces. Add the cooked zucchini, remaining garlic, remaining ½ teaspoon salt, spinach, basil, vegan parmesan cheese, lemon juice, and lemon zest. Pulse until well combined, scraping down the sides as necessary.
- Process on high speed while slowly drizzling in the remaining ¼ cup of olive oil. Add salt and black pepper to taste–this will vary depending on how salty your pistachios are.
- Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions.
- Once the pasta is cooked, drain it and toss it with the pesto.
- Garnish with fresh basil and enjoy!
Notes
- Pistachios: Pine nuts, almonds, cashews, and walnuts would all work.
- Storage: Leftover pasta will keep for 2-3 days in an airtight container. As the pasta cools, the pesto sauce will thicken considerably, and the pasta will be less creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop