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Pumpkin and hazelnut pesto

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Ingredients for 1 servings:

  • ¼ pumpkin(s)
  • 4 tbsp hazelnuts, ground
  • 6 tbsp nutritional yeast
  • 100 ml olive oil
  • 75 ml walnut oil
  • 2 garlic cloves
  • ½ tsp sugar
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegan

Remove the flesh and seeds from the pumpkin and cut into cubes. Peel and roughly chop the garlic. Place it in the food processor along with the pumpkin cubes. Add the olive oil, walnut oil, and ground hazelnuts. Add the sugar and season with salt and pepper. Then puree everything until finely ground. Finally, stir in the nutritional yeast and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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