Courgette Blossom Pesto
This vegan Courgette Blossom Pesto is tasty, easy, fragrant and wholesome and ideal to coat your favourite pasta shape with.
Servings: 2 people
Calories: 622kcal
Ingredients
- 200 g Pasta (Penne)
- 100 g Courgette Flowers
- 3 tbsp Extra Virgin Olive Oil
- 20 g Vegan Grated Cheese
- 10 g Basil Leaves
- 10 g Almonds Toasted
- 1-2 Garlic Cloves
- 1 pinch Turmeric
- Salt
- Pepper
Instructions
- Gently wash the flowers under cold water and carefully pat dry.
- In a pan sauté the flowers with some olive oil and garlic until wilted.
- Add sautéed flowers and garlic with the rest of the ingredients to a blender bowl, season with salt and pepper to taste, and blend to a smooth paste.
- Cook the pasta al dente making sure to keep some of the cooking water.
- Add courgette blossom pesto drained pasta with a couple of tablespoons of water in a pan, and heat together for a couple of minutes.
- Serve immediately with some more vegan cheese and almond shavings if you like.
Nutrition
Calories: 622kcal | Carbohydrates: 80g | Protein: 15g | Fat: 27g | Saturated Fat: 4g | Potassium: 345mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1237IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 2mg