Pumpkin almond pesto: the pumpkin, queen of autumn, becomes the protagonist of a creamy pesto, fragrant and irresistible, easy and quick to prepare. Perfect for dressing fresh or dry pasta, maltagliati or pappardelle, but also as a delicious sauce for focaccia and tasty dishes, this pesto is incredibly versatile and can be customized to your taste. At the end of the article, you will find tips for variations with different types of nuts, cheese alternatives (including vegan), and practical tips on cooking and storage. A simple, tasty autumn recipe perfect to try with family, friends, or during cooking classes, as I do! If I’ve piqued your curiosity, come make it with me!
Every season has its own pesto! Here are some I made following seasonality:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 12 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter, and Spring
Ingredients for Pumpkin and Almond Pesto
- 14 oz pumpkin
- 2 oz Pecorino Romano
- 1 oz blanched almonds
- 0.7 oz almonds
- 3.5 tbsp extra virgin olive oil
- to taste fine salt
- 1 clove garlic
- 1 sprig rosemary
- A few leaves sage
- A few leaves bay leaves
- 1 pinch wild fennel (dried)
Tools for Making Pumpkin Almond Pesto
- 1 Food Processor
- 1 Casserole
- 1 Lid
Steps
Making this pumpkin and almond pesto is really easy, you just need a food processor and a casserole. Let’s make it together!
After cutting the pumpkin into chunks, put it in a casserole with 2 teaspoons of oil, the herbs, salt, garlic, and a drizzle of water. Cover with a lid and cook until it becomes soft. The time varies from pumpkin to pumpkin but should be at least 15 minutes.
Once cooked, let it cool. I cook the pumpkin in the morning and then make the pesto in the afternoon.
When the pumpkin is cold, remove the garlic (this will make it more digestible) and the herbs. They can be left in, but keep in mind that some, like sage, can greatly alter the taste of the pesto.
Before making the pesto, toast the unpeeled almonds to enhance their flavor. Heat a nonstick pan and, when it is hot, add the almonds, turning them often until they are golden. It takes little time: be careful not to burn them. Let them cool.
Once everything is ready and cold, finely chop the two types of almonds in the food processor
Add the cooked pumpkin and blend again. It will become a thick and coarse mixture.
Add the Pecorino Romano and 1 tablespoon of oil and blend.
Increase the speed, emulsifying the pumpkin pesto with the remaining oil. Taste and adjust salt if necessary: I didn’t add any more, given the saltiness of the Pecorino Romano. Pour the pesto into two glass jars and cover with oil up to the edge.
Pumpkin almond pesto is perfect for classic pasta seasoning: just mix it with freshly drained hot pasta, adding a drizzle of oil if needed, for a creamy and fragrant dish that enhances the delicate flavor of pumpkin.
This pesto also becomes a fantastic sauce for accompanying focaccia: I serve it this way during my cooking classes and guests love it! Spread on warm focaccia or used as a dip, it makes every bite even more delicious and original.
How to Store Pumpkin Almond Pesto?
Pumpkin almond pesto keeps well in the refrigerator for several days if covered with a layer of oil up to the jar’s edge. This way, it stays creamy and retains all its aroma. For longer periods, it can be frozen in small containers or ice cube trays: this way, you’ll have ready-to-use portions whenever you want. If you liked this recipe, check out the others, but most of all, see you on Instagram!
FAQ (Questions and Answers)
Can I replace almonds in pumpkin pesto?
I chose to use almonds because there is a strong nut allergy in the family, but for those who don’t have problems, walnuts can be used, as they pair excellently with pumpkin. Another option is a mix of pine nuts and almonds, for an even richer and more aromatic flavor.
Can I bake the pumpkin?
Alternatively to the pan, the pumpkin can be baked in the oven. Cut into chunks, place it on a baking sheet lined with parchment paper, seasoned with a drizzle of oil, salt, and herbs from the recipe, and baked at 350°F for about 20-25 minutes, or until soft. This cooking method gives it a sweeter and more concentrated flavor.
Can I replace Pecorino Romano?
For those who don’t like Pecorino Romano or prefer a milder alternative, it can be replaced with Parmesan or any aged cheese of choice. Alternatively, for a completely vegan version, nutritional yeast and a pinch of salt can be used to maintain the pesto’s saltiness.
