Pesto with Zucchini Flowers

Name: Pesto with Zucchini Flowers
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Zucchini flowers 6.3 oz; Almonds 0.4 cup; Parmigiano Reggiano PDO cheese (to grate) 1.75 oz; Garlic 1 clove; Extra virgin olive oil 5 ½ tbsp; Lemon juice to taste; Fine salt to taste; Black pepper to taste

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Pesto with zucchini flowers is a refined and surprising variant of the classic Pesto alla Genovese. This creamy and delicate sauce uses zucchini flowers, typical ingredients of Mediterranean cuisine, to create a fresh and original flavor. Pesto with zucchini flowers is perfect for dressing pasta dishes, but it can also be used to accompany bruschetta or enrich summer salads.

Its versatility makes it an excellent choice for those who wish to explore new combinations of flavors while maintaining the authenticity of Italian culinary tradition. With its soft and slightly floral taste, pesto with zucchini flowers is ideal for those looking for a gourmet alternative to traditional basil pesto!

Here are some other delicious pesto recipes for summer:

Pesto alla Trapanese
Arugula Pesto
Zucchini Pesto
Marjoram Pesto
Sicilian Pesto

INGREDIENTS
Ingredients for about 300 g of pesto: Zucchini flowers 6.3 oz (180 g); Almonds 0.4 cup (50 g); Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - (to grate); Garlic 1 clove; Extra virgin olive oil 5 ½ tbsp (80 g); Lemon juice to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pesto with Zucchini Flowers

To prepare the pesto with zucchini flowers, first clean the flowers with a brush or a slightly damp cloth, then open them 1 and remove the inner pistil 2. In a mortar, place the peeled garlic clove and almonds 3.

Add a pinch of salt 4 and crush with the pestle 5 until you get a fine consistency 6.

Add the zucchini flowers to the mortar 7 and gently crush until you have a homogeneous mixture 8. Add 1/2 cup of grated Parmesan cheese 9 and continue to work the pesto, mixing well with the pestle.

Finally, pour 1/3 cup of extra virgin olive oil 10 and mix again 11; you should obtain a smooth and homogeneous cream 12. Finish with a few drops of lemon juice to taste. The pesto with zucchini flowers is ready to be used in your summer recipes!

Storage

If you don't consume the pesto with zucchini flowers immediately, store it in a well-covered container (preferably glass) in the refrigerator for 2 days.