Today I bring to the table a fresh and fragrant sauce: pumpkin flower and almond pesto!
Those who have been following me for a while now know: I have a true passion for pestos. I prepare them in a thousand variations, experimenting with seasonal vegetables and always new ingredients. From the classic Trapanese pesto to basil and walnut pesto, to more original versions like pea pesto or spinach and almond pesto… there really is something for everyone!
I love pestos because they are prepared in minutes, are versatile, and the taste never disappoints. And then, let’s be honest: in the summer, they are a lifesaver. No burners on for hours or a hot oven, and cold summer pasta with a good homemade pesto quickly becomes the most beloved dish of the season.
These days our family garden is particularly generous, and among the many wonders stand out the pumpkin flowers, beautiful, delicate, and fragrant. I usually use them to prepare battered zucchini flowers or pumpkin flowers stuffed with ricotta and anchovies, but this time I decided to turn them into a light and tasty pesto, perfect not only for dressing pasta but also for enriching crostini and bruschetta.
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
- Energy 264.65 (Kcal)
- Carbohydrates 2.06 (g) of which sugars 0.47 (g)
- Proteins 5.68 (g)
- Fat 26.75 (g) of which saturated 4.61 (g)of which unsaturated 1.03 (g)
- Fibers 1.15 (g)
- Sodium 545.72 (mg)
Indicative values for a portion of 64 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 15 pumpkin flowers
- A few leaves basil
- 1/3 cup grated Parmesan cheese
- 1/3 cup blanched almonds
- 1 clove garlic (optional)
- 1/3 cup extra virgin olive oil
- to taste salt
- to taste pepper
Tools: pumpkin flower pesto
- Mixer
Recipe: pumpkin flower and almond pesto
Clean the pumpkin flowers by removing the inner pistil and the stem, then rinse them gently with cold water and dry them by patting with kitchen paper.
Put the pumpkin flowers in the mixer together with the almonds, a few clean basil leaves, the grated cheese, garlic (if using), a pinch of salt and pepper. Add the extra virgin olive oil in a stream and blend intermittently until a smooth cream is obtained. If necessary, adjust the consistency of the pesto with more oil, at this point your pesto is ready!
Among the golden petals of the pumpkin flowers and the enveloping sweetness of the almonds arises a pesto that tastes of summer fields and light lunches. A fragrant, gentle cream that brings to the table the simple beauty of nature. Delicate, fragrant, and super creamy, perfect for a quick yet impressive first course! 🌼
Storage and tips
Storage: pumpkin flower pesto keeps in the refrigerator in a glass jar covered with a thin layer of oil for 2-3 days.
It can be frozen and stored in the freezer for 2-3 months. I recommend putting it in small containers covering it with a thin layer of oil.
Tips: if you’re using the mixer, be careful not to overheat the ingredients: work in short pulses. Alternatively, a mortar better preserves flavor and texture.
FAQ
Can I replace almonds with other nuts?
Of course! Pine nuts, walnuts, or cashews work great. Each nut will provide a different nuance: almonds, for example, are sweeter.
What can I pair it with?
It is excellent with short pasta, gnocchi, crostini, focaccia, boiled eggs, grilled zucchini, or as a dressing for a farro or barley salad.
Can pumpkin flowers be eaten raw in pesto?
Yes! Pumpkin flowers can be eaten raw, as long as they are fresh and well washed. In pesto, they maintain a delicate and floral flavor.
