Sometimes, we peel zucchinis for soups, purées, or sauces. But did you know that the peels are packed with flavor and nutrients? Don’t toss them—why not turn them into a delicious pesto?

We tried it, and it worked! Not only is it incredibly easy (no cooking required), but it’s also bursting with flavor.

A pesto is a simple yet delightful combination of a green base—here, zucchini peels—garlic, pine nuts (or alternatives), Parmesan cheese, and olive oil.

Why zucchini peels?

The peel of a zucchini holds most of its flavor. While it can develop a bitter taste when cooked, using it raw in this pesto highlights its freshness.

Of course, zucchini peel won’t have the same fragrance as basil, but it adds a vibrant color, unique flavor, vitamins, and fiber to your pesto. You can also include herbs like basil, coriander, thyme, or savory if you want to enhance the flavor.

Pine nuts or alternatives?

Traditionally, pine nuts are used to give pesto its signature texture and body. However, they can be expensive and have a short shelf life.

For this recipe, we used hazelnut powder as a substitute. You can also try almond meal, walnuts, cashews, or even pumpkin seeds. Pistachios are a unique option worth experimenting with as well!

Garlic: to use or not to use?

Not everyone enjoys garlic. You can skip it altogether and use basil, ginger, or a bit of chili for extra flavor instead.

We love garlic in our pesto, but it’s best to use it sparingly. Start with a small amount, taste, and add more as needed.

Recipe