Name: Squash Blossoms
Yield: Serves 4
Ingredients: 1 tablespoon microgreens or herbs (garnish); 1 pinch of sea salt; ½ cup pine nuts; 2 tablespoons olive oil; 1 pinch of salt; 1 cup olive oil; 4 cups pine nuts; ¼ cup lemon juice; ¼ cup nutritional yeast; ½ tablespoon salt; 1 lemon zest; 24 squash blossoms, anther and stamen removed; 1 cup water; ⅓ cup extra-virgin olive oil; 2 zucchini, washed, dried, and ends trimmed; 1 tablespoon fresh oregano, chopped; 1 tablespoon fresh thyme, chopped; Sea salt, to taste; Zest and juice of 1 large lemon; ½ cup fresh parsley leaves; ½ cup fresh basil leaves; ½ cup fresh spinach leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Blossoms + Pine Nut Ricotta

4 cups pine nuts
¼ cup nutritional yeast
¼

Method

Blossoms + Pine Nut Ricotta

Place pine nuts, nutritional yeast, lemon juice, lemon zest, and salt in a food processor. Pulse a few times, until thoroughly combined. Slowly add the water and continue pulsing until the mixture is fluffy, like ricotta. Fill a pastry bag with the ricotta. Gently open each blossom and pipe in about 1 tablespoon of ricotta. Close