Pumpkin Pesto

I like to make this pesto and then mix and match it accordingly to whatever I’m making. I use it as a dip, on pizza base (instead of a tomato base for fructose people) or toss it through a salad. It’s also great though pasta, quinoa or rice for a quick dinner. You can add chicken, zucchini, olives, kale/spinach etc to make it more substantial and increase nutrient content.

 

Ingredients:

  • 500 g pumpkin, steamed or roasted (preferably JAP or Kent for fructose people
  • 3/4 cup nuts (I use macadamias but you could use walnuts/pine nuts/Brazil nuts or I also use my nut butter if I’m out of nuts)
  • 1 cup baby spinach
  • 1 bunch of basil
  • 2-3 tbs olive oil (lemon and chilli oil work well too)
  • Dash of apple cider vinegar
  • 2 tbsp grated parmesan or cottage cheese
  • Season with salt n pepper. 

 

Conventional Method

Chop up pumpkin into cubes and cook by either steaming or roasting. Steaming will take approximately 15 minutes. Roasting will take approximately 25 minutes. 

Put all ingredients into a food processor and blend until it’s the consistency you like.

 

Thermomix Method

Chop up pumpkin into cubes and cook by either steaming or roasting. Steaming will take approximately 15 minutes. Roasting will take approximately 25 minutes. 

Put all ingredients into the measuring jug and blitz for 7 seconds on speed 5. Scrape down with spatula. Taste and season again if necessary and blitz again.

 

 

If you don’t have a food processor thermomix, chop your little heart out with the spinach, basil and nuts. Add it to a big mortar and pestle or bowl. Crush some more and then add all the other ingredients and mix until well combined.

 

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