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Thursday, November 6, 2014

Roasted Pumpkin Pesto

It’s official, I’ve been bitten by the pumpkin bug! I just can’t get enough of the orange stuff! I want to add it to everything I make since pumpkin season only rolls around once a year and now is its time to shine.

Now this recipe is anything but your ordinary pumpkin dish. This is pumpkin walking down the aisle with Italian, hand in hand, their flavors intermingling to create this amazing roasted pumpkin pesto.

Sage and garlic combined with the earthy, nutty flavors of roasted pumpkin will awaken your taste buds.

The best part about this pesto is you can add it to many dishes like gnocchi for quick pumpkin gnocchi, use it as a spread on your bruschetta, or use it instead of mayonnaise on your sandwich (thanks for this tip Karen), top your soup with it, and even use it to season your polenta.

One of my favorite uses for this pesto is to add a little more olive oil, add in some white balsamic vinegar, shake it up well, and now you have a quick and delicious salad vinaigrette that has all the flavors of the season.

This roasted pumpkin pesto is a superstar to the foods. Just one taste and I think you’ll agree with me {smile}.

Roasted Pumpkin Pesto


1 cup roasted pumpkin

½ cup raw, whole almonds

1 Tablespoon fresh sage, chopped

1/2 teaspoon pumpkin pie spice

2 Tablespoons fresh lemon juice

4 garlic cloves, minced

1/3 cup Extra Virgin olive oil

2 Tablespoons water

½ teaspoon sea salt

 ¼ teaspoon ground black pepper

1 Tablespoon parmesan cheese, freshly grated

pinch of rubbed Dalmatian sage (for topping)


After you have washed, rinsed, patted dry, and destemmed (cut the stems off) your sage leaves, set them aside.

Add all ingredients into a blender or food processor and puree. You can puree to your own liking of either coarse (the ground almonds) or finely ground (almonds). Also if you prefer it a little thin, you can either add more water, olive oil, or both.

Pour into an airtight container and refrigerate up to 1 week or you can freeze in a freezer safe container for later use. If freezing, pour a little olive oil over the top before covering.

Watch me make this recipe here on Simmer.

*Helpful Hints*

- Before serving, sprinkle a little rubbed Dalmatian sage over your pumpkin pesto creation for a little more flavor. As you sprinkle it, rub the sage between your fingers to help release its flavoring.

- my recipe for how to roast a pumpkin is here.

- All measurements are US

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