Roast Pumpkin, Basil and Almond Pesto
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.
- 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