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A slight twist on the Italian classic, substituting sweet zucchini for basil. It makes a great pasta sauce, especially when paired with “zoodles.” Pairs great with grilled or roasted shrimp or fish. It also makes roasted vegetables really amazing. Roast your favorite, from carrots to potatoes to brussels sprouts, and after they are done, toss with the pesto. Also great drizzled over pizza or in your favorite marinara sauce. It’s vegan and cheese-free, so if like cheese with your pesto, stir in 2 to 4 tablespoons of grated cheese with each jar before serving.
We definitely think this one benefits from a nice sharp grated cheese.
Ingredients: Zucchini, extra virgin olive oil, walnuts, cashews, water, mint, and salt.