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
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