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Pumpkin Pesto

Makes: 14 servings
Serving size: 2 tablespoon
Start to Finish 15 mins
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)
  • Servings Per Recipe 14,
  • cal. (kcal) 60,
  • Fat, total (g) 4,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 5,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 1,
  • vit. A (IU) 3158,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 70,
  • Potassium (mg) 88,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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