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🍽️ Roast Pumpkin with Fresh Basil Pesto

281 kcal · 30 min · 4 servings

Ingredients

• 1 kg Hokkaido pumpkin (1 Hokkaido pumpkin)
• salt
• pepper
• 5 tbsp olive oil
• 2 garlic cloves
• 50 g pine nuts
• 20 g basil (1 bunch)
• 6 tbsp vegetable broth
• 40 g Parmesan (1 piece)
• 1 dash lemon juice

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the seeds and pulp with a spoon.
4. 4. Cut the flesh into wedges.
5. 5. Line a baking tray with baking paper.
6. 6. Arrange the pumpkin wedges on the tray.
7. 7. Season everything with salt and pepper.
8. 8. Drizzle the pumpkin with one tablespoon of oil.
9. 9. Preheat the oven to 180 degrees Celsius top/bottom heat.
10. 10. Bake the pumpkin for 30 to 40 minutes.
11. 11. Peel the garlic clove in the meantime.
12. 12. Chop the garlic coarsely.
13. 13. Heat a pan without fat.
14. 14. Roast the pine nuts until golden brown.
15. 15. Remove the pine nuts from the pan.
16. 16. Wash the basil leaves.
17. 17. Shake the leaves dry.
18. 18. Pluck the leaves off the stems.
19. 19. Put the basil, garlic, and pine nuts into the blender.
20. 20. Pour in the remaining olive oil.
21. 21. Add some broth to the blender.
22. 22. Blend the mixture until smooth.
23. 23. Grate the Parmesan finely.
24. 24. Stir the Parmesan into the pesto.
25. 25. Season the pesto with salt and pepper.
26. 26. Add a splash of lemon juice.
27. 27. Place the pesto on four plates.
28. 28. Place the baked pumpkin wedges on top.

Nutrition per serving

• kcal: 281
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 11 g