In Italy it’s common to talk food practically always! At home, with friends, on the train and yes also at work. It’s one of the things I love so much about Italians, their endless talks about food…Italian food! Did you try this? Have you ever tasted that? Do you know about that new restaurant over there? Did you read that fabulous new cookbook? It’s a daily routine to discuss food in any possible way. And yes I always enjoy it!!
So todays recipe is inspired by something my colleague tried and shared with me in between phone calls and emails. I didn’t ask here the recipe but just let my imagination on taste run wild and came up with this summerish new pesto! It’s good guys!!!
Zucchini Blossom Pesto
100 g – more or less 10 zucchini blossoms
3 tbsp grated parmesan cheese
1 tbsp olive oil extra vergine
1 handful sunflower seeds
1 garlic clove
Take out the centre of each zucchini flower and throw this away. Clean them with water. Put everything in a blender and blend until smooth.
You can eat it on a bruschetta or cracker as an appetizer but it’s also excellent to use in a pasta dish. In this case just boil some water adding a bit of sea salt. Add the pasta and let it boil 2 minutes less than indicated on the package, to make sure the pasta is al dente. Drain and mix with some pesto. Very easy, very tasty and very summerish!