A creamy and flavorful pumpkin-based pesto, ideal for seasoning pasta. Can be frozen in single-use jars
Step 1 of 3: Cut the pumpkin into chunks and the onion roughly.
Step 2 of 3: 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.
Step 3 of 3: 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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Milk and Tree nuts
| Average values | Per serving118 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 783 kJ187 kcal | 662 kJ158 kcal |
| Fat | 15.4 g | 13.02 g |
| of which saturated fatty acids | 2.7 g | 2.28 g |
| Carbohydrates | 5.85 g | 4.95 g |
| of which sugars | 3.41 g | 2.88 g |
| Fibre | 1.99 g | 1.68 g |
| Protein | 5.92 g | 5.01 g |
| Salt | 0.14 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
