Pumpkin pesto is a delicious savory cream, easy to make and very tasty.
Perfect for dressing pasta, risotto, or spreading on bread and crostini for a fall-flavored appetizer full of taste.
Read how to make pumpkin pesto with the quick and easy recipe below, as always, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs pumpkin
- 1.5 tbsps Parmesan cheese (grated)
- 3 tbsps pine nuts
- 2 tbsps pistachios (shelled weight)
- 1 clove onion
- parsley
- extra virgin olive oil
- salt
- pepper
Preparation of Pumpkin Pesto
Clean the pumpkin by removing the skin, seeds, and fibers and dice it.
Thinly slice the onion.
In a large pan, heat a few tablespoons of extra virgin olive oil and sauté the onion.Add the pumpkin cubes, season with salt and pepper, cover the pan with a lid and cook over medium-low heat for about twenty minutes, until the pumpkin is softened.
Turn off and transfer the pumpkin to the mixer.Add the grated cheese, pine nuts, pistachios, some parsley, and a drizzle of extra virgin olive oil.
Blend until you get a smooth cream.
Store your pumpkin pesto in a sterilized glass jar, covered with a drizzle of extra virgin olive oil, in the refrigerator for a couple of days or freeze it for longer storage.
Notes
If you love pumpkin, don’t miss the collection The Best Pumpkin Recipes with lots of easy-to-make and flavorful pumpkin ideas: you can find them by clicking HERE.
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