Squash Blossom Pesto

It's summer, it's hot, and you're craving something fresh... what could be better than a delicious pesto? Use this pesto for bruschetta, to toss with pasta, or even to add flavor to a plate of turmeric-breaded chicken strips.
Squash Blossom Pesto
It's summer, it's hot, and you're craving something fresh... what could be better than a delicious pesto? Use this pesto for bruschetta, to toss with pasta, or even to add flavor to a plate of turmeric-breaded chicken strips.
Steps
- 1
Place the squash blossoms (with pistils and tough parts removed), almonds, basil leaves, sun-dried tomatoes, Parmesan, and finally the olive oil in a blender or food processor. Blend everything until roughly combined. Set aside.
- 2
Dredge the chicken strips in flour, then dip them in beaten eggs, and finally coat with the breadcrumbs. Place them in a baking dish with a drizzle of olive oil and bake at 400°F (200°C) for about 15 minutes.
- 3
Arrange the chicken strips on top of the salad, drizzle with the pesto and a little olive oil.
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