Tired of the same old basil pesto? Let’s fire up the grill! This recipe transforms humble summer zucchini into an incredibly rich and mellow pesto that will completely change your pasta game. We grill zucchini and garlic to bring out their sweet, smoky flavors, then blend them with toasted sunflower seeds, bright basil, and sharp Parmesan. Tossed with whole-wheat linguine and blistered cherry tomatoes, it’s a hearty, healthy, and stunningly delicious meal that tastes like peak summer in a bowl.
Ingredients
• (Serves 4)
• 6 large cloves garlic, peeled
• 3½ Tbs. (53 ml) plus ⅛ tsp. olive oil, divided
• 8 oz. (225g) uncooked whole-wheat linguine
• ¼ cup (32g) raw sunflower seeds, divided
• 2 cups (300g) cherry tomatoes
• 4 small zucchini (about 1 lb / 450g), halved, then cut into thin slices lengthwise
• 3 cups (60g) fresh basil leaves, packed
• 1 oz. (28g) grated Parmesan cheese
Instructions
1. Preheat your grill or grill pan to medium-high. Place the peeled garlic cloves on a small square of foil, drizzle with ⅛ tsp. olive oil, and wrap them into a flat package. Grill for about 20 minutes until soft and fragrant. Open the packet carefully and let the garlic cool slightly.
2. While the garlic grills, bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Important: Reserve about a cup of pasta water before draining.
3. In a dry skillet over medium heat, toast the sunflower seeds for 5-6 minutes, stirring frequently, until they are golden and aromatic. Transfer them to a plate to cool.
4. If using skewers, thread the cherry tomatoes onto them. Brush the tomatoes and zucchini slices with 2 Tbs. of olive oil. Grill for about 6 minutes, turning once, until the tomatoes begin to blister and shrink and the zucchini is tender with nice grill marks.
5. In a food processor, combine the grilled garlic, fresh basil, and 2 Tbs. of the toasted sunflower seeds. Pulse until finely ground. Add 1 cup of the grilled zucchini, the remaining 1½ Tbs. olive oil, and the grated Parmesan. Blend until the pesto is smooth and creamy. If it’s too thick, add a splash of the reserved pasta water to reach your desired consistency.
6. In a large bowl, toss the drained pasta with the zucchini pesto until well-coated. Gently fold in the remaining grilled zucchini slices and the grilled cherry tomatoes. Serve immediately, sprinkled with the remaining toasted sunflower seeds.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 452
• Protein: 16 g
• Total Fat: 20 g
• Saturated Fat: 4 g
• Carbohydrates: 55 g
• Cholesterol: 6 mg
• Sodium: 132 mg
• Fiber: 6 g
• Sugar: 9 g
Pro Tips
• To preserve the pesto’s vibrant green color when storing, top it with a thin layer of olive oil before refrigerating. This prevents oxidation and keeps it fresh.
• For a delicious vegan version, simply substitute the Parmesan cheese with a high-quality vegan Parmesan or two tablespoons of nutritional yeast for that cheesy, umami flavor.
• Don’t skip reserving the pasta water! The starchy water is the secret to emulsifying the pesto and creating a perfectly silky sauce if it seems too thick.
• Experiment with other vegetable and nut combinations! This pesto formula works beautifully with grilled green beans and almonds, broccoli and hazelnuts, or even kale and walnuts.
FAQ
Q: Can I make this grilled zucchini pesto vegan
A: Absolutely! To make this recipe fully vegan, simply replace the Parmesan cheese with 2 tablespoons of nutritional yeast for a cheesy, savory flavor, or use your favorite store-bought vegan Parmesan alternative.
Q: How can I add more protein to this vegetarian pasta
A: This dish already contains 16g of protein per serving. To boost it further, you can add a cup of rinsed chickpeas or cannellini beans when you toss the pasta with the pesto. Serving it with a side of grilled tofu would also be a delicious, high-protein option.
Q: How do I store leftover zucchini pesto and keep it green
A: To store leftover pesto, place it in an airtight container and pour a thin layer of olive oil over the top. This creates a barrier that prevents oxidation and helps maintain its vibrant green color in the refrigerator for up to 5 days.
Q: What can I use instead of sunflower seeds in this pesto
A: This recipe is very flexible. If you don’t have sunflower seeds, you can easily substitute them with toasted walnuts, almonds, or even traditional pine nuts for a different flavor profile. For a nut-free option, pepitas (pumpkin seeds) also work wonderfully.
