John Myers
Ingredients for 1 servings:
- 1 pumpkin(s) (Hokkaido)
- Romaine lettuce, several leaves
- some walnut oil
- 40 g spring onions, fresh, net
- 10 g ginger, fresh, net
- 50 g Parmesan, whole or grated
- 1 tsp honey, of your choice
- 10 g parsley, fresh
- 13 tbsp olive oil
- Salt
- black pepper, freshly ground
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 42 minutes
Autumnal appetizer
Divide the pumpkin, scrape out all the seeds with a spoon, and place them in a tall container. Cut off about 100g of the pumpkin flesh and grate it (the remaining pumpkin can be used for another purpose). Bring a little salted water or broth to a boil in a pot. Add the grated pumpkin shavings to the boiling water and remove the pot from the heat. After about 2 minutes, remove the pumpkin shavings from the water with a slotted spoon, drain on kitchen paper, and allow to cool (store the pumpkin cooking water in the refrigerator for the next soup or sauce). Slice the spring onions into rings and add them to the tall container with the pumpkin seeds. Peel the ginger and chop it into large pieces, roughly chop the parsley, roughly chop the Parmesan cheese, and add everything to the container. Add the olive oil, honey, salt, and pepper, and blend thoroughly with a hand blender until the desired consistency is reached. Season to taste, pour into twist-off jars, cover each with 1 tablespoon of oil, and screw on the lids (makes 2 jars, 200 ml each). Place lettuce leaves on a plate and arrange the pumpkin shavings neatly on top. Drizzle each layer with walnut oil and season with pepper. Spoon some of the pesto into the center, and serve.
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