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pumpkin pesto - here's how to make healthy pesto

Homemade Pumpkin Pesto

Julia SchmittJulia Schmitt
Here's how to make healthy pesto! This healthy homemade pumpkin pesto combines the buttery, nutty flavor of pumpkin with fresh arugula, basil and sun-dried tomatoes.
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Vorbereitung 30 Minuten
Zubereitung 5 Minuten
Gesamtzeit 35 Minuten
Gericht Pesto, sauce, Side Dish
Portionen 6 Portionen
Kalorien 48 kcal

Kochutensilien

  • oven and baking sheet
  • emergency blender or food processor

Zutaten
  

  • approx. 170 g raw Hokkaido pumpkin (~ 6 oz)
  • 1 clove of garlic
  • 40 g sun-dried tomatoes (not pickled in oil) (~1.5 oz or 5-6 pieces)
  • 25 g Parmesan cheese (1 oz)
  • 40 g arugula (~1.5 oz or two handful)
  • 1 teaspoon olive oil
  • 2 teaspoon soy sauce

Anleitungen
 

step 1: prepare the pumpkin puree

  • Preheat oven to 200°C / 400°F. Wash pumpkin, cut in half, remove seeds and coarsely chop. Place about 170g (6 oz) raw pumpkin flesh on a baking sheet and bake in the oven at 200° for 25 to 30 minutes until soft. Drizzle unpeeled garlic clove with a little oil and add to oven for the last 10 minutes.

step 2: pesto

  • Put the soft pumpkin pieces in a tall container, peel the garlic clove, add it. Chop parmesan and add with dried tomatoes, basil and about half of the arugula. Add olive oil and soy sauce and blend thoroughly with a emergency blender (or in a food processor). Add remaining arugula, continue blending until a smooth pesto is formed.
    Season with salt and pepper to taste and transfer to an airtight container. The pesto can be stored in the refrigerator for up to a week.

Video

Notizen

Nutritional values per serving (⅙ of the total amount):
  • calories: 48 kcal
  • fat: 2,1 g
  • carbohydrates; 4,5 g
  • protein: 2,4g

Nährwerte

Calories: 48kcal
Keyword autumn, fall, low calorie, low fat, Pesto
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