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  • Serves 6
  • |
  • prep time: 20 minute(s)
3 cups firmly packed fresh basil leaves
3 Tbsp. coarsely chopped fresh Italian parsley
2 cloves garlic
1/2 cup pecans
1/4 cup pignoli (pine) nuts
3/4 cup Bertolli® Extra Virgin Olive Oil
3/4 cup grated Parmesan cheese
1 tsp. salt
1/2 tsp. ground black pepper
1 lb. penne or spiral pasta, cooked, drained and rinsed with cold water
1 large zucchini, julienned
2 cups cherry tomatoes, halved
1 small red onion, thinly sliced

In blender or food processor, process basil, parsley, garlic, pecans and pignoli nuts with 1/2 of the Olive Oil, scraping sides occasionally. While processing, slowly drizzle in remaining Olive Oil until blended. Stir in cheese, salt and pepper; set aside. In large bowl, combine 3/4 cup pesto mixture, pasta, zucchini, tomatoes and red onion. Toss well. If desired, stir in additional pesto. *Store remaining pesto in refrigerator in an airtight container.