Roast Pumpkin, Basil and Almond Pesto
Easy
Prep 15 min Cook 15 mins
I have been making this dip for years and every time I do I love it even more. It makes a perfect sauce for pasta, to stir through risotto, as a sauce for lasagne, spreads on pizzas or simply served with vegetable sticks, crusty bread or crackers. I have used almond meal for the texture but you can always use roasted or blanched almonds, cashews, walnuts and pumpkin seeds. If you would like to make this vegan, simply leave out the cheese.
Ingredients
- 400g jap pumpkin, peeled and seeded
- 1 tablespoon olive oil
- 2 cloves of garlic
- ½ cup almond meal
- ¼ cup parmesan cheese
- 10 fresh basil leaves
Recipe Steps
-
- Preheat the oven to 200c
Dice the peeled pumpkin into 2 cm cubes and toss them with the olive oil. Place the pumpkin and garlic on a tray and roast for 15 – 18 minutes until softened.
Allow the pumpkin to cool slightly. Combine all the ingredients in a food processor and blend until smooth, adjust the seasoning and store in the fridge in an airtight container. This will keep for about 1 week in the fridge and is fine to go in the freezer.
- Preheat the oven to 200c