Pumpkin with Walnut Pesto


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IngredientsPumpkin with Walnut Pesto

  • 2 pound pumpkin
  • Extra-virgin olive oil, for brushing
  • Salt and black pepper
  • 1/2 cup walnuts, toasted
  • 2 scallions, trimmed and chopped
  • 1 large garlic cloves, crushed
  • 1 1/4 cups arugula leaves, plus extra to serve
  • 3 tablespoons walnut oil
  • 3 tablespoons extra virgin olive oil


  1. Cut the pumpkin into 8 wedges. Remove the seeds and fiber but leave the skin on. Brush all over with olive oil, season with salt and pepper, and spread out on a large baking sheet. Roast in a preheated oven, 425°F, form 20 – 25 minutes until tender, turning halfway through.
  2. Meanwhile, make the pesto. Put the walnuts, scallions, garlic, and arugula in a food processor and process until finely chopped. With the motor running, gradually drizzle in the oils. Season the pesto with salt and pepper.
  3. Serve the roasted pumpkin with the pesto and extra of arugula leaves.
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