PUMPKIN AND WALNUT PESTO, a versatile autumnal sauce perfect for seasoning many dishes. You can experiment with different combinations, like serving it with pumpkin pasta or as a spread on bruschetta for a tasty appetizer.
The recipe for pumpkin and walnut pesto is very simple, quick to prepare, perfect for seasoning pasta or for filling bread crostini, ideal as a delicious appetizer.
You can customize it with other ingredients like crispy bacon, pecorino cheese, or even a sprinkle of black pepper for a spicy touch. These updates can transform your pumpkin pesto pasta into a unique and unforgettable dish.
If you’re looking for a sauce for pasta, gnocchi, or a lasagna, pumpkin and walnut pesto is perfect. It can be prepared quickly with boiled or roasted pumpkin, with cheese, oil, pepper, and salt added to taste.
To enrich the pumpkin pesto, I added basil leaves. It’s much more fragrant and truly pleasant, velvety, enjoyable by the spoonful.
Follow me in the kitchen today, we have pumpkin and walnut pesto.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4-6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 10 oz pumpkin
- 2 cloves garlic
- 2 oz walnuts
- 2 oz grated parmesan cheese
- 3.5 tbsp extra virgin olive oil
- to taste pepper (optional)
- to taste salt
Steps
Cut the pumpkin into not-too-large cubes and boil them or place the pumpkin on a baking sheet, add the garlic and oil, and cook at 350°F for 20-25 minutes.
Put the walnuts in a mixer, add the pumpkin, oil, parmesan, and, depending on the season, a few basil leaves.
Blend all the ingredients until you get a creamy consistency. If the pesto is too thick, you can add a bit more olive oil until you reach the desired consistency.
Taste the pesto and add salt, pepper, and a splash of lemon juice if necessary, to balance the flavors.
Once ready, you can use the pumpkin pesto immediately as a pasta dressing or store it in an airtight jar in the refrigerator for a few days.
Bon appétit
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Discover how to prepare a delicious pumpkin and walnut pesto in just a few minutes. Perfect for dressing pasta, preparing tasty crostini, or accompanying fish. An autumn recipe to try right away!
Pumpkin and Walnut Pesto
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FAQ (Questions and Answers) Pumpkin and Walnut Pesto
How long can I store the pumpkin and walnut pesto?
You can store it in an airtight container in the refrigerator for about 3-4 days.
Can I substitute walnuts with another type of nut?
Yes, you can experiment with different nuts like pecans or almonds.
What types of pasta pair well with this pesto?
Short pasta like penne or farfalle is great, but you can try it with any type of pasta you prefer.
Can I freeze the pumpkin and walnut pesto?
Yes, you can freeze it in small portions for up to three months.
