Pumpkin Blossom Pesto.
Traditional recipe and also with the Thermomix.
Delicious and delicate, it can be used both to dress pasta and bruschetta.
I use raw pumpkin blossoms, and almonds without roasting, so they retain their vitamins and color, the flavor will be more delicate.
You can make this condiment with either pumpkin or zucchini blossoms, so you can have it from spring to autumn. You can also freeze it.
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- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 220.60 (Kcal)
- Carbohydrates 1.59 (g) of which sugars 0.58 (g)
- Proteins 6.02 (g)
- Fat 21.45 (g) of which saturated 3.76 (g)of which unsaturated 0.77 (g)
- Fibers 1.28 (g)
- Sodium 5,021.96 (mg)
Indicative values for a portion of 53 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
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- 3 1/2 oz pumpkin blossoms (or zucchini blossoms, net weight)
- 3 1/2 oz blanched almonds
- 2 oz Parmigiano Reggiano DOP
- 1 oz Pecorino Romano
- 1 oz basil (leaves)
- 1/2 cup extra virgin olive oil
- to taste salt
a look at health
Tools
What we need to make the
- 1 Knife
- 1 Tea towel
- 1 Immersion blender or the Thermomix
- 1 Bowl
Steps
Pumpkin Blossom Pesto
Preparing this condiment is very simple and quick.
First, wash the pumpkin blossoms thoroughly, and separate the stems, sepals, and pistils from the petals. Pat them dry with a clean cloth.
Fill the jug of the blender or food processor, or better yet with the Thermomix, adding the ingredients: the pumpkin blossoms,
The almonds
The grated Parmigiano, the Pecorino Romano
and basil, finally the EVO oil.
Start the blender and mix until you achieve a consistency that is not too smooth but homogeneous.
If you’re using the Thermomix, 15 sec speed 10. At the end, taste for salt and adjust according to your preferences.The pumpkin blossom pesto is ready.
Storage advice and notes
Pumpkin Blossom Pesto
Storage:
The pumpkin blossom pesto will keep for up to 3 days in the refrigerator in glass jars.
And in the freezer for up to 6 months.
Tips:
Set aside a little pasta cooking water that you may need for blending, which must be done strictly off the heat in a container that is not the previously used pot, as it is hot.
Notes:
You can use pumpkin blossom pesto as a sauce for pasta or spread on crostini and bruschetta.
FAQ (Questions and Answers)
Feel free to ask
How do I make it Vegan?
Replace the cheeses with feta.
How do I make it more diet-friendly?
Replace the cheeses with cow’s milk ricotta.
