Pumpkin pesto

Roast the pumpkin: If using fresh pumpkin, peel, seed, and chop it into cubes. Toss the pumpkin cubes with olive oil, salt, and pepper, then roast them at 400°F (200°C) for about 20-25 minutes until soft and lightly caramelized.

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week!

See your email address to register.

SIGN ME UP!

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 

See your email address to register.

SIGN ME UP!

Blend the pesto: In a food processor, combine the roasted pumpkin, basil, pine nuts, Parmesan (if using), garlic, and lemon juice (optional). Blend until the mixture becomes smooth.

Add olive oil: With the processor running, slowly stream in the olive oil until the pesto reaches your desired consistency. Taste and adjust salt, pepper, and lemon juice as needed.

Serve: Toss the pumpkin pesto with pasta, spread it on sandwiches, or drizzle it over roasted vegetables. You can also use it as a dip for bread or crackers!

Enjoy your creamy, nutty, and slightly sweet pumpkin pesto!