• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes

Sage and Pumpkin Pesto

Published: Nov 5, 2017 · Modified: Jul 16, 2022 by Emma · This post may contain affiliate links · 10 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

Pumpkins aren't just for Halloween, they're for pesto too! Get the recipe for my Sage and Pumpkin Pesto below.

Leftover pumpkin recipes

I had never really given much thought to pumpkin waste until I stumbled across the #PumpkinRescue campaign last year. Did you know that over 18,000 tonnes of EDIBLE pumpkin ends up in the bin each year. That's the same weight as 1,500 double-decker busses! Mad isn't it?

I don't want to sound like your mother here but when there are starving people in the world and with people across England relying on food banks more than ever, I just can't justify throwing my pumpkin away after Halloween.

Last year I used mine to make a cheesey pumpkin dip, but pumpkin soup is also delicious and you can use it in curry too! Just think of the pumpkin as you would a butternut squash and use it in the same way.

Today I'm sharing a recipe for Sage and Pumpkin Pesto. It's absolutely delicious stirred through fresh pasta.

How to make Sage and Pumpkin Pesto

The method for making a classic pesto is well known. (In fact you can find out how to make classic pesto here). In short you chop the garlic, pine nuts, basic and parmesan really finely and then crush to form a paste. You then thin it to the desired consistency with olive oil. Although not traditional you can make classic pesto with a food processor. It simply speeds up the process.

To get a smooth sage and pumpkin pesto you first need to roast the pumpkin. This softens it and gives it a lovely caramel, sweetness. You then add it to a food processor with the rest of the ingredients. What you're left with is a smooth sauce you can use on your favourite pasta!

Sage and Pumpkin Pesto in a jar, ideal for stirring through pasta!

The recipe

Sage and Pumpkin Pesto in a jar

Sage and Pumpkin Pesto

Emma
This Sage and Pumpkin Pesto is a sunny twist on a classic. Stir through your favourite pasta.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 295.91 kcal

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

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: 295.91kcalCarbohydrates: 4.5gProtein: 4.69gFat: 29.83gSaturated Fat: 5.11gTrans Fat: 0.01gCholesterol: 4.25mgSodium: 101.73mgPotassium: 230.57mgFiber: 0.69gSugar: 1.59gVitamin A: 4306.64IUVitamin C: 4.86mgCalcium: 89.64mgIron: 1.17mg
Keyword garlic, nutmeg, parmesan, pumpkin, pumpkin seeds, sage
Tried this recipe?Let us know how it was!

More pesto recipes

Wild Nettle Pesto made from stinging nettles foraged in Spring

Wild Nettle Pesto

A jar of carrot top pesto with carrots

Carrot Top Pesto

This Red Pepper Pesto with fresh basil is the perfect addition to your summer meals. Stir it through pasta, spread it on bread or use it as a dip! Get the recipe at Supper in the Suburbs!

Red Pepper Pesto

Kale and Walnut Pesto

Kale and Walnut Pesto

If you've liked this, then why not try some of these other pesto recipes.

More Recipes

  • Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
    Vegan Beetroot Smørrebrød
  • A plate topped with Kartoffelmad a type of Danish open-faced sandwich made of rye bread, potato slices, vegan creme fraiche, fried onions and chives.
    Kartoffelmad (Potato Smørrebrød)
  • Three Vegan Maritozzi on a plate dusted with icing sugar.
    Vegan Maritozzi
  • A bowl of tofu scramble with vegan feta on top of a yellow napkin on a white marble counter. A knife and fork are to the right of the bowl.
    Tofu Scramble with Vegan Feta

Reader Interactions

Comments

  1. Dana says

    November 05, 2017 at 11:40 pm

    What a cool idea for pesto! I love pesto so much, and different varieties always pique my interest. This is by far the most unique one I've encountered!

    Reply
    • Emma Walton says

      November 06, 2017 at 9:59 am

      Awwwww Dana, you're making me blush 😛

      Reply
  2. Deanna says

    November 05, 2017 at 11:49 pm

    Ohh, I think this would go well on a gourmet pizza I am thinking of! It sounds so yummy!!

    Reply
    • Emma Walton says

      November 06, 2017 at 9:59 am

      What a grat idea Deanna! I will have to give that a try 🙂

      Reply
  3. Lisa Bynum says

    November 06, 2017 at 1:04 am

    Oh yum!! I love this idea and can't wait to try it.

    Reply
    • Emma Walton says

      November 06, 2017 at 9:59 am

      Do send a picture in if you make it!

      Reply
  4. Ginny says

    November 06, 2017 at 2:36 am

    What a nice recipe. I never would have thought of putting this pesto recipe together. Love the ingredients like pumpkin and pumpkin seeds. Sage sounds great too.

    Reply
    • Emma Walton says

      November 06, 2017 at 9:58 am

      Sage and pumpkin work SO well together. You must give it a try.

      Reply
  5. Valentina says

    November 06, 2017 at 3:49 am

    I love that this is a way to use leftover pumpkin! Makes perfect sense, and oh my, what a delicious recipe this sounds like. I would love to try it with Pappardelle pasta! 🙂

    Reply
    • Emma Walton says

      November 06, 2017 at 9:58 am

      I loooooove pappardelle. Good choice Valentina! It would go perfectly.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required