Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Welcome to a world of fall flavors! With the arrival of cooler weather, nothing is more comforting than whipping up a cozy pumpkin-based dish. This recipe for Pumpkin Puree with Herb Pesto will become your go-to dinner staple this season – it's both nutritious and delicious. Our creamy puree has all the sweetness and spice of autumn pumpkins, balanced perfectly with an herb pesto sauce made from fresh herbs. Trust us when we say this will fast become one of your favorite dishes -your friends and family won't be able to get enough!
Ingredients
1 small pumpkin
-
3 tablespoons olive oil
-
3 tablespoons balsamic vinegar
-
½ teaspoon salt
-
¼ teaspoon black pepper
½ cup basil
- ½ cup dill
- ½ cup parsley
-
1 cup extra virgin olive oil
- ¼ cup pine nuts
- ¼ cup parmesan cheese, grated
- 1 clove garlic
-
½ teaspoon salt
-
¼ teaspoon black pepper
For the pesto
Directions
Preheat the oven to 390°F.
- Slice the pumpkin into wedges and place skin side down on a lined baking pan.
Mix the olive oil with the vinegar, salt and pepper. Drizzle the pumpkin wedges with the olive oil mix and bake in the preheated oven for 40-45 minutes until cooked through.
In the meantime make the pesto by processing all the ingredients in a blender or food processor to get a thick, creamy pesto. Season with salt and pepper to taste.
- Scoop out the pumpkin flesh into a blender or food processor and pulse to make a puree. You can make it as chunky or smooth as you prefer.
- Serve warm topped with swirls of pesto.
Recipe Note
Products used in this Recipe:
