Pumpkin pesto is one of those condiments you can’t understand how tasty it is until you try it.
Even my husband, who makes a face when you mention pumpkin, changed his mind, and it wasn’t easy to make him admit it.
Now I put it everywhere, in pasta, in rice, on crostini, and sometimes I enjoy it on its own to stave off hunger while cooking.
The sweetness of the pumpkin pairs perfectly with the strong flavor of the walnuts and the delicacy of the pine nuts.
Once cooked, pumpkin doesn’t lose its qualities: on the contrary, cooking enhances its sweetness and makes the nutrients more easily assimilable.
Cooking it in a pan allows the flavor to concentrate even more.
It’s a nutritious yet light pesto, providing energy without excess calories, and it’s an original way to consume healthy fats and natural antioxidants.
I love making many dishes with pumpkin, such as pumpkin with gorgonzola, pumpkin and saffron risotto, pumpkin and potato gratin, pumpkin focaccia, and pumpkin cake.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Preparing Pumpkin Pesto
- 10.58 oz pumpkin
- 1.06 oz walnuts
- 0.71 oz pine nuts
- 1.41 oz parmesan
- to taste fine salt
- 1/4 cup extra virgin olive oil
- 1 clove garlic
Tools
- 1 Pan
- 1 Immersion Blender
- 1 Jar
- 1 Peeler
Steps for Preparing Pumpkin Pesto
To prepare the delicious pumpkin pesto, start by choosing a ripe and sweet pumpkin. I used Mantovana. Peel it with a peeler and remove the seeds and fibers.
Cut it into regular cubes for even cooking.
In a pan pour a drizzle of extra virgin olive oil and sauté a crushed garlic clove
Once browned, remove it and add the pumpkin cubes. Salt and cook for 8-10 minutes (the time varies based on the size of the pumpkin cubes) with a lid, turning them several times.
The pumpkin will be cooked when it becomes soft. Test with a fork or skewer.
Let cool.
In the glass of the immersion blender put the cooked pumpkin, walnuts, pine nuts, and parmesan and blend until you get a smooth and velvety cream.
Add the remaining extra virgin olive oil, and the pumpkin pesto is ready to be served and enjoyed.
Storage
Pumpkin and walnut pesto can be stored in the fridge for 2–3 days maximum.
Transfer it to a clean glass jar and compact the surface. Cover with a thin layer of extra virgin oil to prevent oxidation and maintain the vibrant color.
Tip: close it tightly and keep it in the coldest part of the fridge.
It can be frozen, but I honestly don’t recommend it.
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# how to make pumpkin pesto, pumpkin pesto recipe
FAQ (Frequently Asked Questions)
Can I cook it in the oven instead of in a pan?
Yes, at 392°F (200 °C), spread the cubes on a baking sheet with a drizzle of oil and a pinch of salt; bake for 10-15 minutes until a fork easily goes into the flesh.
Can I use raw pumpkin to make the pesto?
Better not: raw pumpkin is watery and fibrous, the pesto would be less creamy.
What pasta can I pair it with?
Short pasta (fusilli, penne, rigatoni) captures the cream well. It is also excellent with potato gnocchi or as a sauce for autumn lasagna.
What can I substitute for walnuts and pine nuts?
You can replace them with cashews and almonds.
Can I make it vegan?
Yes, replace the parmesan with vegan cheese.
