Try a refreshing twist on traditional pesto with this zucchini and cashew version that’s sure to become a household favorite. This vegetarian-friendly recipe is perfect for dinners and is an excellent way to sneak some vegetables into meals, particularly for children who might otherwise avoid them. Keep a jar of this sauce handy for quick pasta meals or pair it with dishes like grilled chicken or summer minestrone.
Ingredients:
– 1 zucchini, trimmed and shredded (about 1½ cups)
– 1 cup packed fresh basil leaves, plus more for serving
– 2 ounces Parmesan cheese, grated (about ½ cup), plus more for serving
– ¼ cup roasted salted cashews
– ¼ cup olive oil, plus more for serving
– 2 tablespoons fresh lemon juice (from 1 lemon)
– 1 small clove garlic
– 1½ teaspoons kosher salt, plus more for water
– 1 pound spaghetti
– ¼ cup whole-milk ricotta cheese
Instructions:
1. Place zucchini in a clean kitchen towel and squeeze to release as much water as possible. Transfer to a food processor or blender. Add basil, Parmesan, cashews, oil, lemon juice, garlic, and salt. Process until smooth.
2. Bring a large pot of generously salted water to a boil over high heat. Add pasta and cook according to package directions for al dente. Drain, reserving ½ cup cooking water. Toss pasta and zucchini pesto in a large bowl, adding reserved cooking water as needed until creamy.
3. Serve topped with ricotta, basil, Parmesan, and a drizzle of oil.
This recipe was crafted by Anna Theoktisto, ensuring a delightful experience at your dinner table.
