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 You’ll Need
- Pasta: Any regular pasta of choice will work well here. If you are gluten-free, opt for your favorite gluten-free pasta.
- Olive oil: Used to sauté the garlic and make the zucchini pesto rich and velvety. Avocado oil makes a good substitute, as needed.
- Zucchini: You’ll need a pound of fresh zucchini cut into half moons. Yellow summer squash can work well, too, but note that the pesto will be slightly less green in color.
- Garlic: Fresh garlic cloves add flavor and aroma to the base of the pasta dish and pesto.
- Spinach: Adds a mild, earthy flavor to the pesto and a vibrant green color.
- Basil: A classic in any pesto recipe!
- Pistachios: As a substitute for the more traditional pine nuts, pistachios add a rich, nutty, savory flavor that complements the mild earthiness of the zucchini.
- Vegan parmesan cheese: This is added to the pesto for its natural cheesiness and savory flavor. Feel free to use store-bought or homemade vegan parmesan cheese. Opt for nutritional yeast instead, as needed.
- Lemon: Adds a bright acidity that helps to balance the richer flavors in the pesto. The combination of fresh lemon juice and lemon zest adds the best flavor!
How to Make Vegan Zucchini Pesto Pasta
- Brown the zucchini. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the raw zucchini and cook for 8 minutes, tossing occasionally, until browned and lightly softened.
- Add garlic. Add 4 cloves of minced garlic and 1/2 teaspoon of salt and cook for another 2 minutes, or until the garlic is fragrant and the zucchini is slightly jammy. Set aside to cool for at least 5 minutes.
- Begin making the pesto. Add the pistachios to your food processor bowl and pulse until broken down into small pieces. Add the reserved jammy zucchini, remaining garlic cloves, remaining 1/2 teaspoon of salt, spinach, fresh basil leaves, vegan parmesan cheese, lemon juice and lemon zest. Pulse until well combined, scraping down the sides as necessary.
- Slowly drizzle in the remaining olive oil. Process on high speed while slowly drizzling in the remaining 1/4 cup of olive oil. Add an additional pinch of salt and black pepper to taste – this will vary depending on how salty your pistachios are.
- Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions or until al dente.
- Toss the pasta with pesto. Once the pasta is cooked, drain and toss with the pesto until well combined.
- Garnish and serve. Finish the pasta with fresh basil and enjoy!
Find the full printable recipe here: Vegan Zucchini Pesto Pasta
