The PUMPKIN PESTO is one of the most delicate and refined variations of the classic Genoese pesto, a cream with a warm, enveloping color that captures all the aroma and sweetness of autumn. Made with pumpkin roasted or steamed, walnuts, Parmesan, aromatic herbs and extra virgin olive oil, this condiment wins you over for its velvety consistency and the perfect balance between sweet and savory notes.
The pumpkin, the undisputed star of the cold season, gives the pesto a natural creaminess and a slightly sweet flavor that pairs wonderfully with the savory taste of the cheese and the crunch of the walnuts.
Versatile and wholesome, pumpkin pesto is ideal for dressing pasta, but also to embellish crostini, risottos, white meats or baked fish. It is prepared in a few minutes, stores easily and allows you to bring a colorful and refined dish to the table, perfect both for an everyday lunch and for a special occasion.
A light and creative alternative to traditional sauces, pumpkin pesto shows that even with a few seasonal ingredients you can obtain dishes rich in taste, color and comfort — just like an autumn hug on the plate.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/4 cups pumpkin (hokaido, delica, butternut)
- 1/3 cup walnuts
- 1/3 cup Parmesan cheese (grated)
- 2 leaves sage
- 1 sprig rosemary
- 4 tablespoons extra virgin olive oil
- to taste salt
- to taste black pepper
For the pumpkin pesto you will need
- 1 Baking tray
- Parchment paper
- 1 Food chopper
- 1 Jar
- 1 Cutting board
- 1 Knife
Pumpkin pesto preparation
Peel the pumpkin and remove the seeds. Then cut it into cubes and roast it in the oven at 356°F for about 25 minutes, or steam it until tender.
Remove it from the oven and let it cool slightly.
Place the walnuts, Parmesan and aromatic herbs in a food processor. Pulse everything coarsely.
Add the cooked pumpkin, the olive oil and season with salt and pepper. Blend everything until you obtain a creamy but not too runny consistency.
Transfer the pumpkin pesto to a sterilized glass jar and cover the surface with a drizzle of oil.
Storage
If you don’t use it right away, store it in the refrigerator for up to 4-5 days.
Tip: always close the lid tightly and scoop out the pesto with a clean spoon to avoid contaminating the rest.
You can also freeze it. Divide it into small portions (for example in ice cube trays or single-serve jars). Once frozen, transfer the cubes to a food storage bag.
Thawing: let it thaw in the refrigerator or directly in a pan with a little pasta cooking water.
