Zucchini Pesto

Zucchini Pesto


1 lb. zucchini
Olive oil
4 garlic cloves
1 tsp. dried thyme
Salt and freshly ground black pepper to taste
1/4 cup Parmesan cheese


• Pulse the zucchini in a food processor until finely diced. Continue to pulse as you pour in a stream of olive oil through the chute until the mixture is smooth.

• Add the garlic cloves, dried thyme and salt and pepper to taste. Pulse to combine, adding more oil if needed to reach the desired consistency.

• Add the Parmesan and stir.

• Toss with cheese tortellini.