Pumpkin Pesto


Pumpkin Pesto

CATEGORY   Sauce, Appetizer, Pasta

SERVING SIZE    83 g   ( 1/3 cup )
SERVINGS PER RECIPE  12
  • 1 qt (464g) fresh pumpkin, 1-inch cubes
  • 2 oz (57g) gresh basil leaves
  • 3 (9g) fresh garlic cloves, minced
  • 1 cup (336g) extra virgin olive oil
  • 2 tsp (6g) italian herb seasoning
  • 4 oz jar marinated artichokes, reserve oil
  • 1 tsp CBF Chicken Consomme
  • In a food processor, grind up the pumpkin until it resembles small granules. Set aside.
  • Saute garlic in 2 Tbs olive oil until just beginning to brown.
  • Add pumpkin and seasoning. Cook, stirring continuously for no more than 5-minutes. Transfer to a large mixing bowl and set aside to cool.
  • In the food processor, grind up basil first and add drained artichokes. Blend together with pumpkin mixture and add Chicken Consomme, remaining olive oil and reserved artichoke oil marinade.
  • Adjust seasoning (salt & pepper).
  • SUGGESTIONS: Serve over your favorite CBF pasta or add as a topping on toasted garlic bread.
  • NOTE: Store in sealed container in fridge for up to 1 week.

Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator
Per Recipe Per Serving
Phe, mg 309 26
Leu, mg 487 41
Protein, g 9.3 0.8
Calories 3260 270
Nutrition Facts Panel