Raw Zucchini Ribbons With Pistachio-Mint Pesto

Change up the pesto by substituting almonds for the pistachios and parsley for the mint.

Raw Zucchini Ribbons With Pistachio-Mint Pesto

Makes four servings
Prep time: 15 minutes


  • 2 lbs. medium zucchini (about four)

Ingredients For the Pesto

  • 1 cup raw pistachios, shelled
  • ½ cup tightly packed fresh mint leaves
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • 1 tbs. freshly squeezed lemon juice
  • 2 tbs. extra-virgin olive oil
  • 2 tbs. grated Parmesan cheese, plus more for garnish


  • Trim the ends of each zucchini. Using a vegetable peeler, slice the zucchini lengthwise from end to end, creating long, thin ribbons.
  • Place all the pesto ingredients in a food processor and process until smooth.
  • Toss the zucchini ribbons in 1/4 cup of the pesto; garnish with freshly grated Parmesan cheese and serve. The remaining pesto will last in the fridge for a week or the freezer for three months.

Tip: Change up your pesto: Substitute almonds for pistachios and parsley for mint. 


director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and Clean Soups, from which the chilled zucchini soup recipe was adapted. She lives in San Rafael, Calif.

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