The pumpkin flower pesto is a delicious cream made with pumpkin flowers, oil, Parmesan, and almonds that can be replaced by hazelnuts for a stronger nut flavor or by cashews. Pumpkin flower pesto is excellent as a pasta sauce, for bruschetta, or to cook chicken breast.

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Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Summer

Ingredients

30 pumpkin flowers
1 oz almonds
1.75 oz grated Parmesan
3.5 oz extra virgin olive oil
salt

Tools

1 Blender

Steps

Remove the pistil from the pumpkin flowers and quickly rinse them under running water.
Dry them with kitchen paper and set aside.
Add the almonds to the blender jar and blend until they turn into granules.
Add the Parmesan, coarsely chopped pumpkin flowers, salt, and oil.
Blend until you get a creamy and smooth mixture.
Pour into previously sterilized jars and freeze or store in the refrigerator for a maximum of 3 days.