Zucchini & Mint Pesto

Servings: 4


  • 1 zucchini medium size (7 oz)
  • ¼ cup fresh mint leaves, packed
  • ¼ cup mix of grated Parmesan & Pecorino cheese
  • ¼ c extra virgin olive oil
  • 2 tbsp pine nuts
  • 4-5 basil leaves
  • Salt pepper to taste


  • Grate zucchini using a side grater into large shreds.

    Transfer to a strainer placed over a bowl to collect liquid. Add a pinch of salt, mix and wait for about 10 minutes until zucchini release the excess liquid. Press them against the strainer to make sure all the juices are extracted.

  • Now second and the last step.Put all ingredients into a food processor or blender bowl. Pulse a couple of times until smooth but still a bit chunky texture.


If you like a stronger taste, feel free to add a small garlic clove and mince it together with the rest of the ingredients.

But honestly, I prefer it without. So delicate and creamy. Yum!


Carrot Green Pesto

Carrot leaves are considered as natural detoxifier, promotes bone strengthening, prevents anemia et al.


Carrot tops: 1 kg
Garlic: 2-3 cloves
Lemon juice: 2 tbsp
Basil leaves: half cup
Pine nuts: 3 tbsp
Olive oil: 3 tbsp
Parmesan cheese: half cup (grated)
Salt: as per taste
Pepper: as per taste

Blanch the carrot tops: remove the very thick stems. Boil a pot of water and add carrot tops. Cook for about three minutes and stir occasionally. Once the green gets tender, drain the hot water and put the greens in an ice cube bowl. This helps in retaining the colour of a vegetable.

Now, take the greens out and spread them on a plate and let them dry.
Add the greens, garlic, pine nuts, basil leaves in a mixer grinder and make a chunky, coarse paste.

Season the paste with salt, pepper, olive oil, lemon juice and Parmesan.
Your carrot top pesto is ready to be served.

Store the pesto in fridge in an airtight container for 3-4 days.