Zucchini Pesto

  • Yield about 3 cups

A summery pesto made with zucchini and basil makes a great low-fat sauce for steamed vegetables.


2 small zucchini or other summer squash
1 medium garlic clove
2 cups packed fresh basil leaves
2 teaspoons olive oil
1/4 teaspoon salt


  1. Cut zucchini into 1-inch chunks (you should have about 2 cups). Steam chunks over boiling water for about 5 minutes, or until it is just tender when pierced with a sharp knife.
  2. Place garlic and basil into a food professor fitted with a metal blade and chop until fine. Add zucchini, oil, and salt. Pulse until everything is finely chopped.

Reprinted with permission from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D., courtesy of The Cancer Project



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