Pumpkin Pesto

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3 users rated this recipe an average rating of 3.5
  • Makes: 14 servings
  • Serving Size: 2 tablespoon
  • Start to Finish: 15 mins
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Pumpkin Pesto
Ingredients
1
cup packed fresh basil leaves
1
cup packed fresh parsley leaves
1
cup canned pumpkin
1/3
cup chopped toasted walnuts
1/4
cup finely shredded Parmesan cheese (1 ounce)
2
tablespoons honey
3
garlic, minced
1
teaspoon lemon juice
1/4
teaspoon salt
1/4
teaspoon black pepper
2
tablespoons olive oil
 
Finely shredded Parmesan cheese (optional)
 
Toasted baguette slices, assorted crackers, and/or pita wedges
Directions
  1. In a food processor combine basil, parsley, pumpkin, walnuts, 1/4 cup cheese, honey, garlic, lemon juice, salt, and pepper. Cover and process with several on/off pulses until mixture is coarsely chopped. With food processor running, add oil in a thin, steady stream. (When necessary, stop processor and scrape down side of bowl.)
  2. Transfer pesto to a serving bowl. If desired, garnish with additional cheese. Serve with toasted baguette slices, crackers, and/or pita wedges.
Nutrition Facts (Pumpkin Pesto)
    Per serving:
  • 60 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 1 mg chol.,
  • 70 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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