Zucchini Blossom Pesto – A Delicate Ode to Summer

There’s a fleeting moment in late spring and early summer when markets and gardens across Italy glow with the soft gold of zucchini blossoms—delicate, trumpet-like flowers that vanish almost as quickly as they appear. While they’re often stuffed, fried, or tossed into risottos, one of the most elegant, whisper-soft ways to use them is in Zucchini Blossom Pesto.

This pesto is mild, creamy, floral, and nutty, with a touch of garlic and a buttery body. It captures the essence of the garden without overpowering the palate—perfect for light pastas, spreads, or drizzles over fresh summer vegetables.

In this blog, we’ll explore how to make this rare and radiant pesto, how to pair it, and why it’s one of Italy’s most enchanting seasonal sauces.

Why Zucchini Blossoms Make a Gorgeous Pesto

They don’t shout—they suggest. Which is what makes them the perfect base for a soft, summery pesto.

Ingredients in Zucchini Blossom Pesto

This pesto relies on subtlety—no bold basil or briny cheese here. Just tender ingredients that let the blossoms shine.

How to Make Zucchini Blossom Pesto – Step-by-Step

Ingredients:

• 12–15 zucchini blossoms, cleaned and trimmed
• ¼ cup toasted almonds or pine nuts
• 2–3 tbsp grated Parmigiano or Ricotta Salata
• 1 small garlic clove (optional)
• ½ cup extra virgin olive oil
• Salt to taste
• Optional: zest of ½ lemon or 1 tsp juice

Instructions:

1. Gently wash blossoms, remove stamens, and pat dry
2. Toast nuts lightly and cool
3. In a food processor, pulse nuts and garlic until crumbly
4. Add blossoms and cheese; pulse again
5. Slowly stream in olive oil while blending
6. Add lemon zest or juice, then salt to taste

The result should be a golden, creamy pesto with a subtle floral aroma and silky mouthfeel.

Flavor Profile – Gentle, Creamy, and Lightly Sweet

This pesto is:
• Delicate and smooth, almost mousse-like
• Softly nutty, without the intensity of traditional pestos
• Mildly sweet and grassy, like summer garden air
• Whispers of garlic and lemon, if included

It’s perfect when you want the pesto effect without the pesto punch.

Best Ways to Use Zucchini Blossom Pesto

Pasta Pairings:
• Tagliatelle or fettuccine – ribbons that match its softness
• Stuffed pasta – spooned inside ravioli or over agnolotti
• Toss with pasta and sautéed zucchini rounds

Vegetable Pairings:
• Spread on grilled eggplant or zucchini
• Spoon over roasted cherry tomatoes
• Use as a base for summer vegetable tart

Breads and Spreads:
• Slather on toasted ciabatta with ricotta
• Add to bruschetta with roasted pepper and goat cheese
• Stir into focaccia dough before baking

Proteins:
• Serve with poached shrimp, scallops, or light white fish
• Drizzle on top of grilled chicken thighs

Storage Tips

• Keep in a glass jar, covered with a thin layer of olive oil
• Store in fridge for up to 3 days
• Not ideal for freezing—delicate blossoms can lose flavor and texture
• If refrigerated, let come to room temp before serving

Variations and Tips

Vegan Version:
• Skip cheese, and add:
• 1 tsp white miso or a sprinkle of nutritional yeast
• A touch more nuts for body

Creamier Version:
• Add 2 tbsp fresh ricotta or Greek yogurt
• Use as a dip or sandwich spread

Add Herbs:
• A touch of basil or mint adds complexity
• A little parsley can brighten the color

A Sauce for the Softest Season

Zucchini Blossom Pesto is more than a condiment—it’s a moment in time, a reflection of early summer’s most fleeting ingredient turned into something luscious and unforgettable. It’s a celebration of delicacy, of letting subtle flavors sing, and of paying attention to the quietest offerings of the garden.

If you ever see zucchini blossoms at the market—grab them. And make this. Before summer slips away again.