This recipe is minimal, freezer friendly, and nut free making this an affordable way to store up some of your favorite summer squashes and garden basil before the winter.

Here I go into tools you need, ingredients, and instructions on how to make this Zucchini Pesto recipe and how to thaw it.

Let’s Dive In…

1. Zucchini Pesto Recipe
2. Veggies to Grow at Home for this Recipe
3. That’s It!

Zucchini Pesto Recipe

Tools you Need

• Roasting Pan
• Blender
• Jelly Jars, or other freezer approved containers

Ingredients

Makes 4 jelly jars (half pint jars)

• 4 cups zucchini, chopped into 1-inch pieces
• 1/2 onion, sliced thinly
• 2 cloves garlic
• EVOO, enough to cover vegetables
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 cup parmesan cheese
• 1 cup, chopped fresh basil, loosely packed (a good handful will do)
• Pinch of salt and pepper

Instructions

1. Preheat your oven to 350 degrees F.
2. Clean and chop your zucchini, onion, and garlic. Place on roasting pan or cookie sheet and cover liberally with olive oil. Sprinkle a bit of salt over all the vegetables, also.
3. Roast the vegetables for about 20 minutes or until the zucchini is soft.
4. While vegetables are roasting, in your blender, add the zest of your lemon, juice of your lemon, parmesan cheese, basil, and salt-pepper. Set aside.
5. Once vegetables are roasted allow to cool for about 5 minutes. Transfer to blender.
6. Carefully blend the mixture together until smooth. Be careful to make sure the top is secure; you don’t need hot veggies splattering everywhere.
7. Once blended, carefully transfer your hot pesto to your jars. Leave 1.25-inch headspace or fill to the “for freezing’ line on the jar.
8. Place lids and bands on finger tight. Allow the jars to cool for 1-2 hours on countertop before placing in the freezer.
9. Place in a safe spot in your freezer, for up to a year.
10. To thaw: grab a jar up to a week before you want to use it and place it in the fridge. Use within one week of thawing.

Veggies to Grow at Home for this Recipe

Try these zucchini varieties:

• Grey Zucchini (my personal favorite)
• Cocozelle di Napoli
• Golden Zucchini
• Black Beauty

Try these other summer squash varieties:

• White Bush Scallop
• Jaune et Vertus
• Yellow Pattypan
• Early Prolific Straight neck Yellow

Try these Basil varieties:

• Genovese
• Greek
• Lemon

That’s It!

Feel free to adjust the basil, salt, pepper to your liking.

But always use fresh basil; dried basil simply does not give the same results.

And please, do NOT can this. This is only for the FREEZER.

Enjoy!

The Cottage Vegetable

Gardening & Preserving for a Practical Kitchen

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