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.
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.)
Transfer pesto to a serving bowl. If desired, garnish with additional cheese. Serve with toasted baguette slices, crackers, and/or pita wedges.