Zucchini Almond Pesto

Zucchini Almond Pesto



  •  1 Tbsp IGC's Caramelized Garlic Olive Oil
  • 2 zucchini, thinly sliced
  • 1 cup packed basil leaves
  • 1/2 cup Pecorino Romano cheese, grated
  • 1/4 cup almonds
  • 2 Tbsp IGC's Traditional Balsamic Vinegar
  • 1/3 cup IGC's Caramelized Garlic Olive Oil
  • 1/2 tsp IGC's Sundried Tomato Sea Salt
  • Fresh Ground Black Pepper


  1.  Heat 1 Tbsp olive oil in a large skillet over medium high heat. Add zucchini and cook until slightly golden and tender. Set aside.

  2. In a food processor pulse the sauteed zucchini, basil, pecorino cheese, almonds, and vinegar. Process until a paste forms. With the processor running, slowly drizzle in the olive oil.  Taste, then add salt and pepper. 

  3. Serve your zucchini pesto as an appetizer with fresh bread or crostini, as a main course over grilled chicken or seafood, or as a side dish tossed with warm pasta, risotto, or quinoa.  

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