This zucchini pesto is lighter than the regular pesto as it has less oil and adds a refreshing zest of zucchini to your pasta. Also, I prefer not to use cheese and the nutritional yeast gives it a delicious flavour. 


2 cups grated zucchini
1/2 cup fresh basil
1/2 cup spinach or kale
2/3 + 1/3 c for later cup pine nuts
1 – 5 cloves garlic (optional)
1/4 – 1/3 cup nutritional yeast
1/4 -3/4 teaspoon Himalayan Salt
1/2 cup olive oil


  1. Put zucchini, olive oil, garlic, and salt into a blender.
  2. Blend coarsely and then add pine nuts, basil, and spinach.
  3. Blend until smooth. Pesto is best to not be completely smooth; a little texture is good.
  4. Now remove from blender and mix in the extra 1/3 cup pine nuts.
  5. Enjoy with pasta or use as a dip.
Zucchini Pesto

Arugula Pesto

More pesto recipes:

Delicious Vegan Pesto

Arugula Pesto Recipe – Healthy and Dairy Free

Chickweed Pesto

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