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.

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If storing pesto in the fridge, top the sauce with a thin layer of olive oil to preserve its bright-green color.



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

  • Calories 452
  • Carbohydrate Content 55 g
  • Cholesterol Content 6 mg
  • Fat Content 20 g
  • Fiber Content 6 g
  • Protein Content 16 g
  • Saturated Fat Content 4 g
  • Sodium Content 132 mg
  • Sugar Content 9 g
From 2014

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