Raw Zucchini Blossom Pesto, a recipe born from not wanting to waste anything, especially because most of the vegetables I use for my preparations come from my husband’s garden or organic farming. We must realize that almost everything in produce is edible, and it’s a shame to throw it away. In this case, I used the scraps for the pesto and the zucchinis for a salad, all raw. If you don’t like Pecorino Romano, you can replace it with Parmesan, but the pesto will definitely be a bit sweeter. As you may have noticed, I haven’t added salt, but you can adjust the saltiness if you deem it necessary, even at the last moment. When the zucchini production is abundant, I make preserves so I have a supply all year round, but also to give as gifts to family and friends, perhaps for Christmas. Delicious not only with pasta but also on bruschetta and ideal for savory fillings.
If you like zucchinis, don’t miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 1/2 oz zucchini blossoms
- 4 1/2 oz zucchini stalks (scraps)
- 1 oz peeled almonds
- 3 oz grated Pecorino Romano
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- to taste pepper (optional)
Tools
- 1 Food Chopper
Preparation
Trim both ends of the Roman zucchinis, halve the blossoms, the stalks, and soak them for a few minutes in a bowl full of water so that all the soil residues soften. Then quickly rinse them under running water and dry them.
In a food chopper, place the zucchini blossoms with the stalks, a garlic clove and give a first chop to reduce the volume of the ingredients. Then add the extra virgin olive oil, the pieces of Pecorino Romano, and the peeled almonds. I would avoid adding salt because of the Pecorino, but it will always be possible to adjust the saltiness at the end.
Blend finely and pour the obtained mixture into an airtight container to be stored in the fridge. Before closing, add another drizzle of EVO oil.
Serve our Raw Zucchini Blossom Pesto as a condiment for pasta (long or short, it’s the same) or on toasted bread. Delicious and also ideal for savory fillings.
Tips
The zucchini blossom pesto keeps for at least 2/3 days in the fridge, but in a container preferably made of glass or ceramic with an airtight seal.
You can also freeze it, but remember to thaw it in the fridge and never at room temperature.
We also have the option to preserve it using the bain-marie method.
