Pumpkin Pesto

Another episode to my "pumpkin saga", delicious pumpkin pesto. I've been meaning to post this recipe for a while now, but there is always to many things I want to do at the same time. Sometimes I wish days were much longer...

I used roasted pumpkin flesh in this recipe - like in cooking Pumpkin Orzotto, and toasted walnuts, which can be easily substituted for almonds or pumpkin seeds. For vegan option use deliciously cheesy nutritional yeast instead of Parmesan cheese. 

 

 

 

 

 

Pumpkin Pesto

(makes about 2 cups)

1/2 - 3/4 cup walnuts (substitute for almonds or pumpkin seeds if you like)

1/2 cup Parmesan cheese, grated

zest of one lemon

roasted garlic, 1 small head  (optional)

1/4 tsp gochugaru (omit if you are using spicy roasted pumpkin flesh)

1 cup roasted pumpkin flesh 

salt and black pepper to taste 

Method :

Place all the ingredients, except the pumpkin into a container of you food processor. Blend on high speed until grainy paste texture. Remove the plug from the lid and turn the processor to a low speed. Add the pumpkin flesh in two parts. Switch off the processor and scrap down the sides of the container. Season with salt and freshly grated black pepper. Blend for another minutes or so, until the pesto has creamy consistency. Store in the fridge in a sterilized jar up to a week. 

Eat pumpkin pesto in the sandwitch, veggie burger or tossed in pasta.

 

 

Enjoy!