Pumpkin Pesto
4 servings
25 minutes
Pumpkin pesto is an amazing combination of tenderness and richness that brings autumn warmth to classic Italian cuisine. Unlike traditional basil pesto, this sauce has a sweet-nutty flavor thanks to caramelized pumpkin, crunchy seeds, and aromatic pumpkin oil. Ginger adds a subtle spiciness, while raspberry vinegar provides a light tang that perfectly balances the taste. Pesto is versatile: it complements meat and vegetable dishes beautifully and can serve as an exquisite dressing for pasta or a unique sauce for pizza. Storing it in small containers with added oil allows you to enjoy its rich flavor for a long time. This recipe is a true celebration of autumn aromas that will transport you to the cozy streets of Italy.
1
Cut the pumpkin into cubes. In a pan, add brown sugar and let it melt a bit, then add raspberry vinegar.
- Pumpkin: 600 g
- Cane sugar: 5 tablespoon
- Raspberry vinegar: 5 tablespoon
2
Dry the pumpkin seeds in a dry pan.
- Pumpkin seeds (pepitas): 40 g
3
Place the pumpkin and ginger, and pour in the broth. Bring to a boil, then reduce the heat and cook for 20 minutes, until the pumpkin is tender.
- Pumpkin: 600 g
- Ginger root: 20 g
- Vegetable broth: 200 ml
4
Drain the liquid from the pumpkin. Add seeds, vegetable oil, and 30 ml of pumpkin oil, salt, and pepper. Blend until smooth.
- Pumpkin seeds (pepitas): 40 g
- Vegetable oil: 50 ml
- Pumpkin seed oil: 50 ml
- Pumpkin: 600 g
5
Divide the pesto into small containers or jars, pour a little pumpkin oil on top, and close. Store in the refrigerator.
- Pumpkin seed oil: 50 ml
6
Pesto sauce can be used with vegetable and meat dishes, as a dressing for pasta and pizza.
