An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (3)
Easy Zucchini Pesto Recipe
NUTRITION · PER SERVING40M COOK
CAL 61%·PRO 50%
CARBS 21G7% OF CAL
3G FIBER0G ADDED7G INTRINSIC11G OTHER7G TOTAL SUGAR
FAT 118G88% OF CAL
23G SAT96G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, raw zucchini-based pesto made with basil, pine nuts, and garlic. Use as a dip, spread, or sauce for pasta.
condimentitalian⚙️ food processor🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 1- 2 cups zucchini (shredded)
- 2-3 tablespoons pine nuts
- 1 cup fresh basil leaves
- ½ cup parmesan cheese (freshly grated)
- 1 clove garlic minced
- ½ teaspoon salt (divided)
- 2 dashes black pepper
- ¼ cup + 3 tablespoons olive oil ((87 grams total, if you double the recipe then double this amount))
At a glance
PER SERVING · TIME 40M
CAL 61%·PRO 50%
CARBS 21G7% OF CAL
3G FIBER0G ADDED7G INTRINSIC11G OTHER7G TOTAL SUGAR
FAT 118G88% OF CAL
23G SAT96G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 2230mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 869mg
- Calcium
- 634mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.