Cut the pumpkin into chunks and the onion roughly.
In a pan, pour in a tablespoon of extra virgin olive oil, the pumpkin and the rosemary; cook until it becomes slightly soft, adding water from time to time.
In the bowl of the food processor, add the walnuts, the remaining oil, the grated cheese and the pumpkin; blend until you obtain a smooth cream.
Wine
The pesto can also be frozen in a glass container or kept for 4/5 days in the refrigerator.
You can season cold pasta or toss the pasta as soon as it has been drained.
Italia
| Energy (kcal) | 158.22 |
| Carbohydrates (g) | 4.96 |
| of which sugars (g) | 2.89 |
| Fat (g) | 13.02 |
| of which saturates (g) | 2.28 |
| Protein (g) | 5.02 |
| Fibre (g) | 1.67 |
| Salt (g) | 0.11 |
