- Pumpkin 500 grams • 250 kcal
- Pine nuts 60 grams
- White onion 1
- Parmesan cheese 1 tablespoon, grated
- Extra virgin olive oil as much as is needed
- Parsley as much as is needed, chopped
- Salt up as much as is needed
- Ground black pepper as much as is needed
Pumpkin pesto is a simple and delicious autumnal condiment, ideal for seasoning pasta or to be enjoyed spread on a bruschetta or some croutons for a delicious snack. In our recipe we have made this tasty pesto with pumpkin cooked in a pan together with onion and blended with pine nuts, parsley and grated parmesan cheese, but you can also customize the preparation with other spices or dried fruit you prefer. Preparing it is very simple; you can then preserve the pumpkin pesto in the refrigerator or freezer and consume it when you prefer. So let’s see all the steps to prepare it in the best way.
How to prepare the pumpkin pesto
Clean the pumpkin, remove seeds and filaments and cut it into cubes (1). Finely slice the onion and brown it in a pan with a little extra virgin olive oil. Put also the pumpkin in the pan, add salt and pepper and cook over medium heat with the lid and a little water for about 20 minutes. As soon as the pumpkin will be ready, transfer it to the planetary mixer or a blender. Add grated parmesan cheese, pine nuts and parsley, then blend (2) adding the extra virgin olive oil slowly; and continue to blend until the mixture will be soft and homogeneous. Then, your pumpkin pesto will be ready to be used (3).
How to store the pumpkin pesto
The pumpkin pesto can be preserved in the refrigerator for up to 3 days in an airtight container. Alternatively, you can freeze the pumpkin pesto in a ice tray, thus making cubes to be used to flavor pasta or bruschetta.