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Pesto di zucchine crude, velocissimo freschissimo e pieno di profumi 

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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Cristina Camorani Conventello House & Aut
Cristina Camorani Conventello House & Aut
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Recipe Information

Recipe Available
Video-Specific Recipe

Nut-Free Pesto

Cultural Context

Pesto originated in the Liguria region of Italy, where it was traditionally made with fresh basil, garlic, pine nuts, and olive oil. This nut-free version caters to those with nut allergies while still capturing the vibrant flavors of the original. Today, pesto is enjoyed around the world, often adapted with various herbs and nuts, making it a versatile sauce for pasta, sandwiches, and more.

ItalianITother
15 min
easy
4 servings
Servings4
6 zucchine
oil
salt
pepper
grated zest of 1 lemon
juice of 1 lemon
a handful each of parsley
basil
mint
lemongrass
2 parts grated parmesan
2 parts grated pecorino
mezze penne
crispy guanciale
pistachio granules

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and dairy-free.

1

Prepare the raw zucchini by washing and cutting them into pieces.

2

In a blender, combine the zucchini, oil, salt, pepper, lemon zest, lemon juice, parsley, basil, mint, and lemongrass.

3

Blend until smooth to create the pesto.

4

Cook the mezze penne according to package instructions.

5

In a pan, cook the crispy guanciale until golden brown.

6

Toss the cooked pasta with the pesto and top with crispy guanciale and pistachio granules.

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Also Known As

Pesto without nutsNutless Pesto
Local Name: Pesto senza noci

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