Pumpkin Wedges with Pesto Recipe

Grab your tongs and join Luke Hines in preparing these irresistible recipes from his latest book, Barbecue This! These tasty pumpkin wedges go perfectly with a dollop of pine nut pesto

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For a long time, cauliflower was my favourite vegetable, but I have to say pumpkin has now secured that top spot in my heart (and on my tastebuds) due to its natural sweetness and versatility. This recipe is a really lovely way to celebrate this vegetable – a classic pairing of pumpkin and pine nuts with the addition of a simple pesto.


Pumpkin wedges:

600 g kent pumpkin, deseeded and cut into wedges

2 tablespoons extra-virgin olive oil

2 teaspoons smoked or sweet paprika

2 garlic cloves, crushed

Pine nut pesto:

90 g (½ cup) pine nuts, lightly toasted

2 cups basil leaves

2 small garlic cloves, peeled and halved

125 ml (½ cup) extra-virgin olive oil



  • For the pesto, place the pine nuts, basil and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Transfer to a bowl and place in the fridge until ready to serve.
  • Preheat the barbecue grill to medium–hot. Place the pumpkin, olive oil, paprika and garlic in a large bowl and toss well to coat. Place the pumpkin on the grill and cook for 6–8 minutes on each side or until soft, tender and charred on the outside.
  • Transfer the pumpkin to a platter, top with generous dollops of the pine nut pesto and serve.


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Barbecue This! by Luke Hines,
Photography by Mark Roper
Published by Plum, RRP $39.99


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