The zucchini flower pesto is a perfect condiment for various uses: you can season pasta, add to risottos, fill savory pies and bruschettas.
It is prepared in summer when zucchini flowers are abundant, requires little preparation time, no cooking needed, and you will get a tasty and fragrant condiment.
You can prepare the zucchini flower pesto in large quantities like I did and then store it in the freezer in portions, taking it out as needed for your preparations.
Using this method, you will have it available whenever you want, a method that allows you to enjoy it out of season and prepare meals quickly when you return late from work.
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 150 zucchini flowers
- 3.5 oz blanched almonds
- 3.5 oz grated Parmesan cheese
- 1 clove of garlic
- 1 tsp scant salt
- 3.5 tbsp of extra virgin olive oil
Tools
- Mixer
Steps
Clean the flowers from the stem and pistil and open them.
Wash them and drain the excess water in a colander.
In the blender’s jug, pour the blanched almonds and chop them.
Add the zucchini flowers, if they don’t all fit, blend them a little at a time.
Add the garlic clove, grated Parmesan, salt, and oil to the blended flowers, blend again for a few seconds.
The zucchini flower pesto is ready to give a touch of taste and color to your dishes!
