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–+ servings
Sage and Pumpkin Pesto in a jar
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Sage and Pumpkin Pesto

This Sage and Pumpkin Pesto is a sunny twist on a classic. Stir through your favourite pasta.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Keyword: garlic, nutmeg, parmesan, pumpkin, pumpkin seeds, sage
Servings: 4 servings
Calories: 295.91kcal
Author: Emma

Ingredients

  • 200 grams pumpkin or other squash, cubed
  • 25 grams pumpkin seeds
  • 3 sage leaves
  • 1 clove garlic
  • 100 millilitres olive oil
  • 25 grams parmesan grated
  • 1 pinch ground nutmeg
  • salt and pepper to taste
Metric - US Customary

Instructions

  • Roast the cubes of pumpkin in the oven for 45mins - 1 hour until soft.
  • Toast the pumpkin seeds until they start to colour and pop.
  • Add the pumpkin flesh and seeds into the food processors along with the sage and garlic.
  • Blitz on high until finely chopped.
  • Slowly add in the olive oil and continue to blitz
  • Finally, add in the parmesan, nutmeg and seasoning then pulse to combine.

Notes

Storing

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

Nutrition

Calories: 295.91kcal | Carbohydrates: 4.5g | Protein: 4.69g | Fat: 29.83g | Saturated Fat: 5.11g | Trans Fat: 0.01g | Cholesterol: 4.25mg | Sodium: 101.73mg | Potassium: 230.57mg | Fiber: 0.69g | Sugar: 1.59g | Vitamin A: 4306.64IU | Vitamin C: 4.86mg | Calcium: 89.64mg | Iron: 1.17mg