The zucchini and squash blossom pesto is a fresh, very quick summer recipe, perfect for dressing pasta or serving as a tasty appetizer. I make it often during the warm season, when zucchinis are tender and the blossoms freshly picked. What makes this pesto even more special are the basil, the wild fennel and the crunchy almonds, for a simple but truly irresistible flavor mix. Also, it’s really easy to make: you only need a food processor (I use the Bimby) and a pan!

If you like homemade pestos and follow seasonality, try this very easy recipe with me — I’m sure you’ll add it to your collection of summer pestos!

For other types of pesto, take a look here:

Difficulty: Very easy
Cost: Inexpensive
Preparation time: 15 Minutes
Portions: 8
Cooking methods: No-cook
Cuisine: Italian
Seasonality: Summer, Spring, Summer

Ingredients for the zucchini and squash blossom pesto

The main ingredient of this pesto is undoubtedly the zucchini. For the best result they should be not too watery, crisp and firm. For this reason I chose light Romanesco zucchini, which have this characteristic. As for fresh wild fennel, which is not always easy to find, you’ll find suggestions for substitutes at the end of the recipe.

2 cups Romanesco zucchini (or low-water-content zucchini)
5 squash blossoms
3.5 oz blanched almonds (about 3/4 cup)
2.1 oz grated Parmigiano-Reggiano (or half Pecorino Romano)
1 cup (packed) basil
1/2 cup wild fennel fronds (fresh)
1 clove garlic
to taste salt
3.5 tbsp extra virgin olive oil (about 1.7 fl oz)

Tools

1 Food processor
2 Jars
1 Frying pan
1 Cutting boards
1 Knife paring knife

How to prepare zucchini and squash blossom pesto

This pesto, like many others, is really easy. It has only one step prior to making the pesto itself, which is cooking the zucchini and the squash blossoms.

On a cutting board, cut the zucchinis into irregular slices (they will be blended afterwards!) and peel the garlic clove. Put everything in a pan with a drizzle of oil.
Remove the pistil from the squash blossoms, clean them with a slightly damp paper towel and chop them. Add them to the zucchini. Season with salt and add a splash of water.
Cook over moderate heat, covered, for 10–15 minutes, stirring occasionally. Then turn off the heat and let cool completely.
In the Bimby (or food processor), add the almonds and pulse them until powdered at speed 7 for 15 seconds.
Add the washed, dried and torn wild fennel fronds.
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 texture.
Add the now-cooled zucchini, being careful to remove the garlic.
Blend for 30 seconds at speed 5, or until the mixture becomes homogeneous and well combined.
Then add the already-grated cheese and blend.
Once everything is blended, turn the Bimby back on and, while running at speed 7, pour the olive oil in a thin stream to emulsify it. The pesto is ready!
Once the zucchini and squash blossom pesto is ready, it can be stored. The classic way is to jar it in sterilized jars, filling almost to the top, then cover with plenty of oil and store in the fridge. In this case it should be consumed within a few days. A much safer alternative is portioning it into small jars and freezing. Just take it out a few hours before using to have a pesto that tastes like freshly made!
The classic way to use it, which comes to mind immediately, is to dress pasta. But for some time now I use all the pestos I make for aperitifs, as an accompaniment to my flatbread. Everyone appreciates it! If you liked this pesto, come tell me on
Instagram!