Pumpkin Wedges with Pesto Recipe

VERY GOOD VEG  _ Pumpkin Wedges with Pine Nut Pesto  110276 1.jpg

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.

Ingredients

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

 

Method 

  • 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.

 

LukeHines_BarbecueThis CVR.jpg

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

 

Find motorhomes, caravans and RVs for sale in NZ

 

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on print
Print

Related Posts