Sage and Pumpkin Pesto in a jar
Sage and Pumpkin Pesto
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
This Sage and Pumpkin Pesto is a sunny twist on a classic. Stir through your favourite pasta.
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 275 kcal
Author: Emma Walton
  • 200 grams pumpkin or other squash, cubed
  • 25 grams pumpkin seeds
  • 3 sage leaves
  • 1 garlic clove
  • 100 millilitres olive oil
  • 25 grams parmesan grated
  • 1 pinch ground nutmeg
  • salt and pepper to taste
  1. Roast the cubes of pumpkin in the oven for 45mins - 1 hour until soft.
  2. Toast the pumpkin seeds until they start to colour and pop.
  3. Add the pumpkin flesh and seeds into the food processors along with the sage and garlic.
  4. Blitz on high until finely chopped.
  5. Slowly add in the olive oil and continue to blitz
  6. Finally, add in the parmesan, nutmeg and seasoning then pulse to combine.
Recipe Notes


This can be kept in the fridge for 2-3 days or frozen for up to 6 months.