Linguine with Grill-Roasted Tomatoes and Zucchini Pesto Recipe | Vegetarian Times Skip to main content

Linguine with Grill-Roasted Tomatoes and Zucchini Pesto

Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto. If storing pesto in the fridge, top the sauce with a thin layer of olive oil to preserve its bright-green color.



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6 large cloves garlic, peeled
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3 ½ Tbs. plus ⅛ tsp. olive oil, divided
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8 oz. uncooked linguine
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¼ cup raw sunflower seeds, divided
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2 cups cherry tomatoes
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4 small zucchini, halved, then cut into thin slices lengthwise
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3 cups fresh basil leaves
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1 oz. grated Parmesan cheese


1. Preheat grill or grill pan to medium-high heat. Place garlic cloves on square of foil, drizzle with 1/8 tsp. oil, and wrap into flat package. Grill 20 minutes. Open packet to cool slightly.

2. Meanwhile, cook pasta according to package directions.

3. Toast sunflower seeds in skillet 5 to 6 minutes over medium heat. Transfer to plate, and set aside.

4. Thread tomatoes onto skewers. Brush tomatoes and zucchini with 2 Tbs. oil, and grill 6 minutes, or until tomatoes begin to shrink and zucchini is tender.

5. Transfer garlic, basil, and 2 Tbs. toasted sunflower seeds to food processor, and blend until finely ground. Add 1 cup grilled zucchini, remaining 11/2 Tbs. oil, and Parmesan; blend until smooth.

6. Drain pasta, and toss with pesto, remaining zucchini, and tomatoes. Sprinkle with remaining sunflower seeds.

Nutrition Information: 

16 g
Total Fat: 
20 g
Saturated Fat: 
4 g
55 g
6 mg
132 mg
6 g
9 g
Serves 4

Comments on this Recipe

Decent, thick pesto recipe... add a squeeze of lemon juice. Do not, by any means, grill the garlic for 20 minutes... it will be burnt to a charcoal status. Garlic/zucchini/tomatoes all good to go @ 10m. Otherwise a good simple recipe, especially with farmer's market ingredients :)

This was delicious BUT it required a dishwasher full of pots, pans and implements to prepare. I did not cook the pasta until after everything else was ready. Likely too fussy to make again.

Excellent! Used store bought pesto and pureed zucchini and sunflower seeds into it-- plan to make again with fresh basil when it's in season/growing in the garden. Came together quickly once the veggies were cooked. Yum!