Pumpkin Pesto with Sun-Dried Tomatoes Recipe
Based on the fact that “pesto” in Italian is “ground”, who prevents us from cooking something similar to the original, but with an autumn plot? Let it be a la pesto! There will be a lot of delicious things in our sauce, it will be very rich in content. In addition, it is very versatile to use and easy to prepare.
Servings
15
Cook Time
30minutes
Servings
15
Cook Time
30minutes
Ingredients
Instructions
  1. To start, slice the pumpkin, drizzle with oil and bake at 200 degrees for 20 minutes, but choose the time depending on your stove. We don’t need the pumpkin to be browned, but it should be soft.
  2. Onion and garlic are cut into medium cubes without much fanaticism.
  3. Fry the onion and garlic in oil over low heat until soft and transparent.
  4. To the finished onion, add tomatoes in their own juice, dry basil (or a mixture of Italian herbs) and simmer, without increasing the heat, for 10 minutes.
  5. Without removing from the heat, add the finished pumpkin and mix well.
  6. Turn off the heat, add dried tomatoes and seeds to the mass and whisk with a blender to the desired consistency. I like it when you see pieces of dried tomatoes in the sauce.
  7. Hit? Now, if desired, you can add salt and pepper. But you will see that the taste is quite self-sufficient and salt may be superfluous.
  8. Transfer the sauce to a storage container. It turns out a very rich pasta 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.
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