Pumpkin Pesto

We kept the basil and olive oil of traditional pesto sauce, but that's about all you'll recognize in this pumpkin recipe. Walnuts take over for pine nuts while a hint of honey and canned pumpkin make this dip recipe extra special.

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3.5 by 5 people

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  • Makes: 14 servings
  • Serving Size: 2 tablespoon
  • Start to Finish: 15 mins

Pumpkin Pesto

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.
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Nutrition Facts (Pumpkin Pesto)

  • Per serving:
  • 60 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 1 mg chol. ,
  • 70 mg sodium ,
  • 5 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
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