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Courgette blossom pesto pasta FI
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5 from 1 vote

Courgette Blossom Pesto

This vegan Courgette Blossom Pesto is tasty, easy, fragrant and wholesome and ideal to coat your favourite pasta shape with. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 people
Calories: 622kcal
Author: Adriana Z.



  • 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.


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