Zucchini Flowers. According to the farmer, you can just toss them in a stir fry. I've been googling what to do with it and all the Food Network chefs are deep frying it. Decisions, decisions. Last night I was too intimidated by the flowers, so I just stuck with what I know and whipped up an Almond Pesto to go with some squash and eggplant. Almond Pesto
2 cloves of garlic 1/4 cup raw slivered almonds 1 1/2 cup basil 1/4 cup grapeseed oil salt
Combine in the food processor (or in my case the blender because my processor is out of comish for some reason).
Basily. I sauteed up some patty pan squash, eggplant and leeks. Then I coated them in said delicious almond pesto. Dindin. Questions