Sage and Pumpkin Pesto

Sage and Pumpkin Pesto

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

#PumpkinRescue

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.

More pumpkin inspiration

Sage and Pumpkin Pesto in a jar

Sage and Pumpkin Pesto

Emma Walton
This Sage and Pumpkin Pesto is a sunny twist on a classic. Stir through your favourite pasta.
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 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
Tried this recipe?Let us know how it was!

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

More pesto inspiration!

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