Pumpkin and Almond Pesto

Name: Pumpkin and Almond Pesto
Total time: 600 s
Yield: Serves 2 servings
Ingredients: 1 1/3 cups diced pumpkin (about 200 grams); 3 tablespoons extra virgin olive oil; 2 ounces almonds (about 60 grams); Bay leaf, rosemary, Indian curry powder, turmeric; 1/3 cup grated Grana Padano cheese (about 40 grams); Salt and pepper

Monica Vitti @cook_19141979

Pumpkin and Almond Pesto

Monica Vitti @cook_19141979

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Ingredients

10 minutes

Serves 2 servings

1 1/3 cupsdiced pumpkin (about 200 grams)
3 tablespoonsextra virgin olive oil
2 ouncesalmonds (about 60 grams)
Bay leaf, rosemary, Indian curry powder, turmeric
1/3 cupgrated Grana Padano cheese (about 40 grams)
Salt and pepper

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Steps

10 minutes

1

Cook the diced pumpkin in a skillet with 1 tablespoon of extra virgin olive oil, Indian curry powder, 2 bay leaves, and a sprig of rosemary. Season with salt.
2

Once the pumpkin is cooked, remove the bay leaves and rosemary. Place the pumpkin in a food processor with 2 tablespoons of extra virgin olive oil, the almonds, and 1 teaspoon of turmeric. Season with pepper to taste.
3

Add the Grana Padano cheese, blend one last time, and your pumpkin pesto is ready!