• 8 Ratings

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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.)

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

Nutrition Facts

60 calories; 4 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 1 mg cholesterol; 70 mg sodium. 88 mg potassium; 5 g carbohydrates; 1 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 3158 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;


8 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1