Zucchini Pesto

  • Yield: about 3 cups


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

Nutritional Info *per serving

  • Calories 17
  • Fat 1.2g
  • Saturated Fat 0.2g
  • Cholesterol 0mg
  • Sodium 75mg
  • Carbohydrate 1.6g
  • Fiber 0.8g
  • Sugars 0.5g
  • Protein 0.5g