Make Pumpkin Pesto Yourself – That’s How It Works

Ingredients for a delicious pumpkin pesto

You can conjure up a wide variety of dishes with pumpkins because pumpkins can be used in many different ways. As a soup, in a salad and in pasta dishes, or even as a pesto.
You need these things to make a pumpkin pesto yourself:

• 1 small Hokkaido pumpkin (approx. 500 – 600g)
• You also have the option of taking a different type of pumpkin. Hokkaido pumpkin bites are very convenient because you can eat the skin from these pumpkins.
• 75g pumpkin seeds or sunflower seeds
• You can also mix both types of seeds, it’s entirely up to your taste.
• 5 tablespoons olive oil or pumpkin seed oil
• 100 ml rapeseed oil
• 75g grated Parmesan
• Salt pepper
• Some water with vegetable broth
• Fresh herbs, such as cress

Preparation of the pumpkin pesto

You can make the pumpkin pesto in these simple steps:

• Wash the Hokkaido pumpkin.
• Cut the squash in half, deseed and cut into cubes.
• In a saucepan or skillet, with the lid on, sauté the squash until tender. Pour water with some vegetable broth over the squash.
• Roast the sunflower or pumpkin seeds in a pan. After roasting, set aside some of the pumpkin seeds to sprinkle over the pesto later.
• You can also leave some of the cheese to sprinkle over the pesto at the end.
• Puree the soft-boiled pumpkin with the seeds, the cheese, the rapeseed oil, and 5 tablespoons of the cooking liquid.
• Then fold in the pumpkin seed or olive oil.
• Season the pumpkin pesto well with salt and pepper.
• Now you can distribute the remaining cheese, seeds, and herbs to the pesto.
• You can enjoy the finished pesto on fresh bread or with pasta.