Wash and chop the zucchinis into small pieces.

Bring a pot of water to a boil and add the zucchini pieces for about 2 minutes.

Drain the zucchini and rinse under cold water to stop the cooking process.

In your food processor, combine the blanched zucchini, fresh basil, Parmesan cheese, minced garlic, salt, and pepper.

Pulse the mixture until smooth, scraping down the sides as needed.

With the processor running, slowly drizzle in the olive oil until fully incorporated.

Taste and adjust the seasoning with salt and pepper if needed.

Transfer the pesto to a bowl and serve immediately or store it in an airtight container.