Pumpkin pesto

Ingredients for 2 servings:

• 300 g pumpkin(s) (Hokkaido, nutmeg or similar)
• 100 g pine nuts
• 80 g Parmesan (e.g. Parmigiano Reggiano)
• 1 garlic clove(s)
• salt and pepper
• 1 sprig of parsley
• e.g. olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

a delight with spaghetti or as a spread on bread

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Deseed the pumpkin (Hokkaido pumpkin does not need to be peeled, but other pumpkins do) and cut into cubes. Bake the cubes on a baking sheet in the oven for 45 minutes until soft. Once cooled, transfer the cubes to a bowl and puree. Lightly toast the pine nuts in a dry pan (careful, they burn easily). Then chop them finely with a large knife. Finely grate the Parmesan cheese and finely chop the garlic clove. Mix all ingredients, season with salt and pepper, and add the oil (or walnut oil or pumpkin seed oil, but replace some with olive oil due to the intense flavor) to taste until a soft paste forms. Store in a jar, the pesto will keep in the refrigerator for about a week. Serve with spaghetti (or another type of pasta). Sprinkle with Parmesan cheese and some finely chopped parsley.