Pumpkin flower pesto is a truly surprising sauce! A pesto that breaks the mold of usual sauces with its sunny color and delicate yet bold flavor.
You can prepare it in just a few minutes, and every bite is like a small bouquet of taste.
Who said flowers belong only in vases? With their golden yellow color and all their summery delicacy, pumpkin flowers become the stars of this pesto that speaks of fields and gardens lovingly tended, like mine.
Pumpkin flowers are often used for fillings or fritters. With pesto, you can also use the less perfect ones, preventing them from being wasted.
They contain water, fiber, and vitamins A, B, and C, along with minerals like iron, calcium, phosphorus, potassium, and magnesium. They are light and excellent
It’s perfect for light but unforgettable first courses, for imaginative bruschettas or crostini. Moreover, it keeps for days and can be frozen.
You might also be interested in
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Preparing Pumpkin Flower Pesto
- 30 pumpkin flowers
- 4 leaves basil
- 1/4 cup almonds
- 1/4 cup pecorino romano cheese
- 1/3 cup extra virgin olive oil
- to taste fine salt
Tools
- 1 Mixer
- Paper Towel
Steps for Preparing Pumpkin Flower Pesto
To prepare the delicious pumpkin flower pesto, start by cleaning the flowers.
Remove the pistil and stem. Wash them under running water and let them dry in the air or gently pat them with paper towel. They are very delicate, so handle with care.
Pour the broken-up flowers, almonds, pecorino cheese, basil leaves, salt, and 2-3 tablespoons of extra virgin olive oil into a mixer glass and start blending in short bursts to avoid overheating the mixture for one or two minutes.
Gradually add the rest of the oil in a trickle to achieve a creamy but not runny consistency.
And the pumpkin flower pesto is ready to be enjoyed.
Tips and Storage
Choose fresh and possibly freshly picked flowers
For a more “tangy and light” version, you can add a pinch of grated lemon zest.
Instead of pecorino, you can use parmesan.
If you want a more “mousse-like” effect, you can also incorporate fresh ricotta
It keeps in the fridge for 2–3 days in a well-sealed glass jar, covered with a drizzle of extra virgin olive oil.
You can also freeze it in small portions (like yogurt jars or ice cube trays).
If you like my recipe, RATE IT BY CLICKING MANY STARS and SHARE IT on your social networks
To always stay updated on my new recipes, you have the option to activate push notifications from my blog.
FAQ
What can I dress with it?
Pasta: try it with spaghetti, fusilli, or trofie, adding a spoonful of cooking water to blend.
Bread or bruschetta: on toasted bread with fresh cheeses or confit tomatoes.
Fillings: for vegetarian ravioli, with ricotta and zucchini.
Dressing: for summer white lasagna or savory pies.Can I make it vegan?
For a vegan version, you can omit the cheese and use nutritional yeast flakes for a flavorful touch. Also, a few drops of lemon juice
