Squash Blossom Pesto (Made with a Mortar and Pestle)

Name: Squash Blossom Pesto (Made with a Mortar and Pestle)
Yield: Serves 2 servings
Ingredients: 20 squash blossoms; 1/3 cup pine nuts (50 grams); 1/2 clove garlic; 1/4 cup grated Parmesan cheese (25 grams); 1/4 cup extra virgin olive oil (about 120 ml); Coarse salt, to taste

Cooking Boss Kitchen @Cookingboss24

Squash blossom pesto—a simple sauce that's easy to make and perfect for tossing with a delicious plate of pasta.

Cooking Boss Kitchen @Cookingboss24

Squash blossom pesto—a simple sauce that's easy to make and perfect for tossing with a delicious plate of pasta.

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Ingredients

Serves 2 servings

20squash blossoms
1/3 cuppine nuts (50 grams)
1/2 clovegarlic
1/4 cupgrated Parmesan cheese (25 grams)
1/4 cupextra virgin olive oil (about 120 ml)
Coarse salt, to taste

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Steps

1

Gently open the squash blossoms and remove the pistil from inside.
2

Remove the stem and base.
3

Rinse the blossoms in cold water, then pat them dry with a kitchen towel.
4

Using a mortar and pestle, crush the pine nuts and the garlic (with the core removed) until you have a fine, floury mixture.
5

Add the squash blossoms to the garlic and pine nut mixture.
6

Before continuing to crush, add a pinch of coarse salt, but don't overdo it.
7

Begin crushing again, and when the petals are bruised, keep working them with the pestle in a circular motion. Change the direction of the rotation occasionally until you form a creamy paste.
8

Add the grated cheese and olive oil, and mix with a spoon.
9

Crush the mixture again with the pestle until you have a smooth, even sauce.
10

The pesto is ready to use.