Pumpkin Pesto: The Creamy, Quick Autumn Recipe
Autumn has a special flavor, and if we could capture it in a jar, the result would undoubtedly be this Pumpkin Pesto.
It’s the ingredient that turns a classic into something unexpected.
This is a versatile recipe, and I often use it as a filling for savory pies or spread on crostini, perhaps with the addition of fresh cheese.
Often, the problem with vegetable-based pesti is that they end up too watery once blended, losing the creamy texture needed to cling well to pasta or crostini.
I’ll share the trick that fixes this problem: the pumpkin should be cooked in a pan until tender and falling apart, eliminating excess water, rather than boiled in water.
This reduces moisture. In addition, the combination of walnuts and grated cheese (the dry ingredients) in the food chopper helps give structure to the final cream.
The sweetness of the pumpkin blends with the salty taste of the cheese and the crunch of the walnuts. It comes together in no time, with few steps and no stress.
It’s the perfect solution to use that half pumpkin you have in the fridge.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 280.54 (Kcal)
- Carbohydrates 5.19 (g) of which sugars 2.36 (g)
- Proteins 5.93 (g)
- Fat 27.14 (g) of which saturated 4.13 (g)of which unsaturated 1.10 (g)
- Fibers 0.93 (g)
- Sodium 148.54 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin Pesto
- 2 1/2 cups pumpkin (diced)
- 3 oz walnuts
- 3/4 cup grated Parmesan
- 1/2 clove garlic
- 5 tbsp extra virgin olive oil (+ more as needed for cooking the pumpkin)
- to taste fine salt
- to taste water
Tools
- Kitchen scale
- Frying pan
- Chopper
- Pasta pot
Preparing the Pumpkin Pesto
In a large pan, heat a splash of extra virgin olive oil. Add the pumpkin cubes and a pinch of salt. Cover with a lid, lower the heat and cook for about 7–8 minutes, or until the pumpkin is tender and falls apart easily. If necessary, add a splash of water so it doesn’t stick to the bottom.
While the pumpkin cools slightly, put the walnuts, grated cheese and the garlic (cut into pieces) in a food chopper. Pulse for a few moments until you get a coarse mixture.
Add the cooked, warm pumpkin, the 5 tbsp of extra virgin olive oil and another pinch of salt. Blend everything until you obtain a smooth, homogeneous cream. If you prefer a chunkier texture, blend for less time.
Drain the pasta al dente directly into the pan where you cooked the pumpkin. Add the pesto and a ladle of pasta cooking water to make it even creamier. Stir everything well off the heat to combine the flavors.
Serve the pasta immediately and, for an extra crunchy touch, garnish each plate with a few broken walnut pieces.
Notes on Ingredients and Substitutions
Pumpkin: For this recipe a sweet, mealy pumpkin is ideal, such as Delica, Butternut or Mantovana. If you can’t find these, any variety will do as long as it’s not too watery.
Walnuts: You can replace walnuts with almonds, cashews or pine nuts to vary the flavor. Almonds give a milder taste, while pine nuts will make the pesto more similar to traditional Ligurian pesto.
Cheese: For a fully plant-based version, replace the grated cheese with 2 tablespoons of nutritional yeast flakes or with a cashew-based vegan cheese.
Garlic: If you don’t like the strong taste of raw garlic, you can blanch it for a few minutes or omit it altogether.
Storage
Store the pumpkin pesto in the refrigerator for 3–4 days in an airtight jar, covering the surface with a thin layer of extra virgin olive oil. It can also be frozen in ice cube trays or small glass jars. Once thawed, just add a little oil and stir.
Alternatives and Variations
Pumpkin pesto with speck: If you are not vegetarian, try adding 50 g (about 1.8 oz) of crispy diced speck at the end when you toss the pasta.
Pumpkin and sage: Add 4–5 fresh sage leaves to the chopper together with the pumpkin. It will give a unique, autumnal aroma and flavor.
Pumpkin and ricotta: For an even silkier texture, you can add 50 g (about 1.8 oz) of fresh cow’s ricotta in the blender along with the pumpkin.
Pumpkin and hazelnuts: Replace the walnuts with 80 g (about 3 oz) of toasted hazelnuts for a more intense flavor.
Uses and Pairings
This pesto is a real kitchen “wildcard.” It’s perfect for dressing any type of pasta, long or short, but it’s also fantastic as a filling:
Bruschetta and crostini: Spread the pesto on toasted bread slices and finish with a little fresh rosemary.
Savoury pies: Use it as a base for savory pies or quiches, perhaps paired with cheeses like smoked provola or scamorza.
Main dishes: It can accompany a pork roast or a steamed chicken breast in an original way.
Origins and History of the Recipe
Pesto, in its most famous form, has roots in Ligurian tradition, but the idea of turning vegetables into a creamy sauce is certainly not new. This particular recipe was created as a creative tribute to autumn and its most iconic flavors. It combines the versatility of pesto with the sweetness and warmth of pumpkin, a humble ingredient with a long history, used for centuries around the world. Although this pesto does not have centuries-old origins, it represents the modern evolution of cuisine that adapts to the seasons and today’s needs for speed and flavor.
FAQ (Questions & Answers)
1. Can I use raw pumpkin for the pesto?
No, for this recipe it is essential to cook the pumpkin. Cooking makes it soft, sweet and easier to digest—key elements for the creaminess and final flavor of the pesto.
2. Does the pesto oxidize and turn dark?
Oxidation is a natural process, but this pesto tends to retain a nice orange color. If you store it in the fridge, make sure to cover it well with a layer of extra virgin olive oil on the surface to preserve color and taste.
3. How can I make the pesto lighter?
For a lighter version, you can reduce the amount of olive oil and replace part of the walnuts with a handful of toasted pumpkin seeds. Instead of cheese, you can use a vegan cheese or nutritional yeast flakes.
