Based on the fact that "pesto" in Italian - "ground", who prevents us from cooking something similar to the original, but with an autumn plot? Let it be a La pesto! In our sauce will be a lot of delicious, it will be very rich in content. In addition, it is very versatile in use and easy to prepare.
To start, cut the pumpkin, drizzle with oil and bake at a temperature of 200 degrees for 20 minutes, however, the time is guided by your stove. We don't need the pumpkin to turn brown, but it should be soft.
Onions and garlic cut into medium cubes without much fanaticism.
Fry the onion and garlic in oil over low heat until soft and transparent.
To ready onions adding tomatoes in own juice, dry Basil (or mixture of Italian African herbs) and evaporate, not increasing the fire, minutes 10.
Without removing from the heat, add the finished pumpkin and mix well.
Turn off the heat, add to the mass of dried tomatoes, seeds and punch blender to the desired texture. I like it when you see pieces of dried tomatoes in the sauce.
Punched? Now, if desired, you can add salt and pepper. But you will see that the taste is quite self-sufficient and the salt may be superfluous.
Transfer the sauce to a storage container.It turns out a very rich paste that can be stored in the refrigerator and used as needed: in the form of vegetable caviar on a side dish, as a sauce for potatoes or pasta, as a spread on sandwiches.