The zucchini and squash blossom pesto is a fresh and super quick summer recipe, perfect for dressing pasta or serving as a delicious appetizer. I often prepare it during the warm season, when zucchinis are tender and the blossoms are freshly picked. Basil, wild fennel, and crunchy almonds make this pesto a simple yet truly irresistible mix of flavors. It’s also really easy to make: all you need is a food processor (I use the Thermomix) and a pan!

If you love homemade pestos and follow seasonal produce, join me in making this very easy recipe that I’m sure you’ll add to your collection of summer pestos!

For other types of pesto, take a look here:

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 8
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: Summer, Spring, Summer

Ingredients for Zucchini and Squash Blossom Pesto

The main ingredient in this pesto is undoubtedly zucchini. For the best outcome, they should be low in water, crunchy, and firm. Therefore, I chose light Roman zucchini, which have exactly these characteristics. As for fresh wild fennel, which is not easily found, you’ll find some substitution tips at the end of the recipe.

9 oz Roman zucchini (or low-water zucchini)
5 squash blossom
3.5 oz peeled almonds
2 oz grated parmesan (or half pecorino romano)
0.9 oz basil
0.5 oz wild fennel (fresh)
1 clove garlic
to taste salt
1.8 oz extra virgin olive oil

Tools

1 Food Processor
2 Jars
1 Frying Pan
1 Cutting Board
1 Knife paring knife

Preparing Zucchini and Squash Blossom Pesto

This pesto, like many others, is really easy. It only has one step before the actual pesto, which is cooking the zucchini and squash blossoms.

On a cutting board, cut the zucchini into irregular slices (they will be blended later!) and peel the garlic clove. Place everything in a pan with a drizzle of oil.
Remove the pistil from the squash blossoms, clean them with a damp paper towel, and slice them. Add them to the zucchini. Salt and add a splash of water.
Cook over medium heat, covered, for 10/15 minutes, stirring occasionally. Then turn off the heat and let it cool completely.
In the Thermomix, add the almonds and grind them to a powder at speed 7 for 15 seconds.
Add the washed, dried, and chopped wild fennel.
Finally, add the basil previously cleaned with a damp paper towel.
Chop everything at speed 6 for 20 seconds or until you have a dense consistency.
Add the now-cooled zucchini, making sure to remove the garlic.
Blend for 30 seconds at speed 5 or until the mixture is smooth and combined.
Add the already grated cheese and blend.
Once everything is blended, turn on the Thermomix again and, while it is running at speed 7, pour in the oil in a slow stream to emulsify it. The pesto is ready!
Once the zucchini and squash blossom pesto is ready, it is ready to be stored. The classic way is to jar it in sterilized jars, filling almost to the brim, then cover with plenty of oil and store in the fridge.
In this case, it should be consumed within a few days.
The alternative, much safer, is to portion it into small jars and freeze it. Simply take it out a few hours before to have a pesto as if just made!
The most classic way to use it, the one that comes to mind immediately, is to dress pasta. But I have been using all the pestos I make for appetizers as an accompaniment to my flatbread for quite some time now. I must say everyone appreciates it! If you enjoyed this pesto, let me know on
Instagram!