Oh don't worry, I'm actually not complaining. I like the cooler weather especially a cooler house. I love to cuddle up with blankets on the couch to watch a movie or read a book. I like sleeping with extra layers on my bed (yes, I did add my down comforter to the bed last night).
Have you been wondering what I have been making with that pumpkin puree? Wait no longer, today is pumpkin pesto day! I came across this recipe through one of my daily recipe emails that just knew I had to try it out. I decided to skip the walnuts and substitute in some toasted pepitas (pumpkin seeds!) instead.
Overall, I thought the pesto was good on spaghetti noodles although I didn't get a strong taste of pumpkin. The predominant flavors were definitely the garlic, basil and parsley. However, that being said, I would still suggest trying it out. You can use pesto for so many things including as a sauce for pasta as I did below or as a pizza or calzone sauce or as an appetizer dip.
Stay warm and eat pumpkin pesto!
Pumpkin Pesto (adapted from Diabetic Living)
Ingredients:
1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup pumpkin puree (homemade or store bought)
1/4 cup pepitas, toasted*
1/4 cup freshly grated parmesan cheese
2 garlic cloves
1 tsp lemon juice
1 tbsp honey
kosher salt and freshly ground pepper, to taste
1 tbsp extra virgin olive oil
Directions:
Combine all the ingredients except the oil in a food processor. Pulse until coarsely chopped, scraping down the sides as necessary. With the motor running, stream in the oil and blend until the desired consistency is obtained. Season with additional salt and pepper, to taste.
Use as pesto in anything you desire.
To serve with pasta, combine with cooked noodles and 1/8-1/4 cup pasta cooking water to help coat the noodles. Serve garnished with additional parmesan cheese and pepitas.
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