Pumpkin Pesto is excellent not only for seasoning pasta but also to spread on bread or to fill sandwiches and wraps. It is very tasty and flavorful. I love making pesto and not just with basil, I recommend checking out other recipes of my pestos I recommend cooking the pumpkin in the oven so it dries well and doesn’t absorb water, or you can prepare it in an air fryer like I did. To make a good pumpkin pesto, I used classic pine nuts, alternatively, you can add walnuts to make a great pumpkin and walnut pesto or almonds. If like me, you love pumpkin, you absolutely must check out all my pumpkin recipes. Now let’s see how to make pumpkin pesto, and if you try it, let me know. Barbara
Here are other delicious pumpkin recipes I recommend trying:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
Ingredients to make Pumpkin Pesto
- 7 oz pumpkin pulp (cooked)
- 1 clove Garlic
- to taste Salt
- to taste Black Pepper
- to taste Extra virgin olive oil
- to taste Nutmeg
- 0.35 oz Pine nuts
- 2 tbsps grated cheese (optional)
How to make Pumpkin Pesto
Let’s start making the pumpkin pesto, cut the pumpkin into wedges, remove the seeds and fibers, and place the wedges on a baking sheet lined with parchment paper. Bake the pumpkin in a preheated oven at 356°F for 30 minutes, it should be soft, and a fork should easily pierce the pulp. Once cooked, remove it from the oven and let it cool slightly. Alternatively, you can cook the pumpkin in an air fryer.
With the help of a teaspoon, scoop the pulp from the skin and put it in the blender along with the halved garlic clove, pine nuts, a pinch of pepper and salt, and a grating of nutmeg. If you like, you can add 2 tablespoons of grated cheese, either Parmesan or pecorino.
Blend intermittently for a few seconds and gradually add extra virgin olive oil, until you get a smooth cream without lumps. Adjust salt to taste and transfer the pumpkin pesto into a well-sealed jar, then store it in the fridge until ready to use.
How to store Pumpkin Pesto
Store the pumpkin pesto in a glass jar with a lid in the refrigerator for 2/3 days
