Pumpkin and Hazelnut Pesto

Ingredients

500g peeled and seeded butternut squash

5g roasted and finely ground cumin seed

85g roast and skinned hazelnuts

20g honey

10g apple syrup

30g roast pumpkin seed

30g confit garlic

5g Italian parsley

25ml extra virgin olive oil

Method

Chop butternut into even large dice, combine butternut, honey, apple syrup and cumin in a roasting tray

Cover with baking paper and tinfoil

Roast at 175 degrees Celsius until soft (approximately 45 minutes)

Allow to cool

Process hazelnuts and pumpkin seeds in food processor until chunky consistency

Process butternut, garlic and half the nut mixture until well combined

Transfer to a bowl and fold through remaining nut mix, chopped parsley and olive oil

Season to taste

Serve with warm bread or crackers

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