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Zucchini Pesto with Thyme

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Zucchini Pesto with Thyme This is a great sauce to make in the spring/summer. I love making different kinds of pestos to use with pastas, on top of fish or any meat, or even as a sauce for pizza. In fact I have made one in the past which I used in numerous dishes.

This one has fresh thyme paired with pistachios. It is a delicious sauce to simply mix with pasta. I served it with brown rice pasta with some simple chicken on the side. The great thing about this pesto is that kids will eat it.. they have no idea what is in there..

As my daughter was finishing her last bite, I asked her to guess the main ingredient in the pesto.. she had no idea and she was very surprised when I revealed it was zucchini…

  • 2 medium zucchinis, chopped
  • 3 garlic cloves
  • 2 tablespoons fresh thyme
  • 1/2 cup parsley
  • ½ cup raw pistachios
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons salt
  • Juice of half a lemon

In a food processor, add the garlic, thyme, parsley and pistachios and process till smooth. Add the zucchini and process till smooth. Next, drizzle the olive oil with the processor on. Add salt and lemon juice. Check for seasonings. Serve mixed with pasta or on toasted bread.

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I made this last night, and it was very good! I was wondering if the pesto can be made in advance, and if so, how long does it keep?


This pesto won’t keep as long as the basil one. It could if you added enough oil. Since
it is made with zucchini that has mostly water, it will last in the fridge for 4 to 5 days.. but
you could freeze it.

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