Instructions

To prepare your blossoms take a peek inside and make sure you've removed any stray bugs. Mine are usually teaming with ants. Next gently pinch out the stamen (that nubby yellow thing at the base)

Prepare the stuffing by putting the ricotta in a small bowl, and adding the herbs. Use a fork to whip it smooth.

To fill the blossoms: Using your fingers gently open up one side of the blossoms so that you can gently spoon in about 2 tablespoons of ricotta per flower. It's hard to give precise amounts, because each flower is different. Pinch the flowers closed and lay it on a serving plate, seam side down. Repeat for the rest of the blossoms.

To make the pesto: place all the ingredients in a small blender and pulse until blended. Scrape out into a small bowl.

To serve: drizzled a bit of pesto over each filled blossom (about a teaspoon or so each) and a bit more on the plate around it.