Creamy Vegan Zucchini Pesto Pasta | Recipe Cart
A spin on the classic pesto, this Creamy Vegan Zucchini Pesto Pasta is made with caramelized zucchini and garlic, pine nuts, basil, and lemon zest and finished
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Cooking tools:
- Food processor
- Cast iron skillet
- Microplane
- Chef's knife
- Cutting board
- Pot
- Colander
- Ladle
- Spoon
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
- Airtight container
Ingredients
- 1 ½ pounds (900g) zucchini or summer squash (about 4 small-medium)
- 2 1/2 - 3 tablespoons extra virgin olive oil, (plus more for finishing)
- Kosher salt to taste
- 7 garlic cloves, (divided)
- 1/4 tsp red pepper flakes, (optional)
- 12 ounces (340g) pasta of choice (use gluten-free pasta as needed)
- 1/3 cup (45g) pine nuts or pistachios
- 1/2 of a medium or large lemon, (zested)
- 1 cup fresh basil leaves, (divided)
- 1/2 cup (80-100g) cherry tomatoes or grape tomatoes, sliced in half or quarters
- 1 can (15-ounce/440g) chickpeas, drained and rinsed
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