Squash Blossom Pesto
3 tablespoons pine nuts
2 tablespoons very hot water
A pinch of saffron threads
2 cups loosely packed squash blossoms, about 12 blooms
1/3 cup coarsely grated Parmesan cheese
1/2 cup lightly flavored olive oil
Salt, to taste
In a dry skillet over medium heat, lightly toast the pine nuts until they start to smell nutty and are lightly golden (not dark brown). Transfer to kitchen towel to cool.
Pour 2 tablespoons hot water over the saffron in a small bowl. Leave to steep.
Lightly pull squash blossoms apart and measure 2 loosely packed cups. Drop the blossoms in a food processor and pulse 2-3 times to break them up. Add the nuts, the cheese and the saffron with its water and pulse until everything is roughly chopped. Turn the machine on, and drizzle olive oil in slowly. Stop to scrape dow the sides of the bowl as needed. When all the oil is incorporated, add a pinch of salt to taste.
Store pesto in an air-tight container in the refrigerator.