Christie C. This unique take on pesto will give your dishes a fall flare. This pumpkin pesto is super creamy, fresh, and nutty―the perfect companion to baked pasta.
“…if I were a bird I would fly about the earth seeking the successive autumns.” ―
George Eliot
Why You’ll Love This Pumpkin Pesto Recipe
- 7 ingredients or less
- Ingredients can be substituted
- Delicious basil flavor
- Fresh tasting and cheesy
- Pumpkin goodness
- Vegetarian friendly
Inspiration for Pumpkin Pesto Recipe
It all started when I saw zucchette pasta at the same time my local market had run out of pesto sauce. These adorable little pumpkins made with squash were so beautiful and appetizing that I made an impulse purchase.
Zucchette translates into “little pumpkins” in Italian. It is probably one of the most precious pasta shapes because they look quite like miniature pumpkins. The added butternut squash in the recipe gave them an autumnal color. I really wanted these for dinner, so I had an idea to make a pumpkin pasta casserole using homemade pesto—but with pumpkin pesto to match.
I normally grow my own basil, but the precious herb didn’t make it in my garden this year. So, I purchased some, and luckily for me, I had some surplus parmesan cheese and garlic from a precious dish, and pumpkin seeds from a batch of granola. I got to work and ended up with this super fresh, nutty sauce. This is my fall take on my typical homemade pesto sauce.
For the best results, use homegrown or farmer’s market basil
Although not so much this year, during the summer, my pots and garden beds are normally bursting with different basil varieties. One of my favorites is Genovese basil, which has the sweetest aroma and taste. It is the basil you see on Neapolitan and Margherita pizzas. It is also the basil you taste in many pesto sauces.
Using fresh homegrown or potted basil is more economical than buying it from the grocery store. Not only will you get continuous basil growth during warm seasons, but your pesto sauce will also last longer, too. I have had mine last as long as two weeks. But, as always, choose basil that is available to you.
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Special Tools and Equipment
- food processor or blender – for blending the sauce.
- spatula – for mixing and scooping.
Pumpkin Pesto
Ingredients
- 1 cup (3oz/75g) fresh basil leaves, washed and firmly packed
- 3/4 cup (115g) grated parmesan
- 1/4 cup (45g) shelled pumpkin seeds
- 1/4 cup (60g) pumpkin puree
- 1/2 cup (115g) extra virgin olive oil
- 5 garlic cloves
- salt to taste
Instructions
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Place the basil, parmesan, pumpkin seeds, pumpkin puree, and garlic into a food processor and blend until smooth. While the processor is running on low, stream in the olive oil until fully combined. Season with salt and pepper to taste. Keep refrigerated for up to 7 days.
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