Here They Are!

The first ones, at the beginning  shy among the large leaves, then superb, asking for the kiss of  the Tuscan Sun

Pretty in a vase on the table

Delicious in many recipes.

Try this one:

PESTO AI FIORI DI ZUCCA

PESTO OF PUMPKIN FLOWERS

Ingredients for 4:

20 flowers of pumpkin or zucchini

80 gr ( 2 1/2 oz) extra virgin olive oil, clear, light and sweet

40 gr ( 1 1/2 oz) almonds, previously ground in a mixer

30 gr ( 1 oz) grated Parmigiano Reggiano

30 gr ( 1 oz) grated aged Pecorino Toscano ( sheep milk cheese)

Salt

Optional fresh garlic

Take off the petals from the flowers. Put them in a glass, together with olive oil and, optionally, a small fresh garlic. Blend.

Transfer in a bowl and mix in the cheeses and the ground almonds.

This sauce can be saved in the refrigerator for some days: cover it with a thin layer of olive oil to protect from the air.