Pumpkin’s everywhere in the fall, mainly in sweet options.
But pumpkin works well in savory dishes, too. As a reminder, try this simple pumpkin pesto from Better Homes and Gardens at your next gathering.
It’s easy to pull together, thanks to canned pumpkin. (Did you know the Downstate Illinois city of Morton produces 80 percent of the world’s supply of it?)
The recipe suggests serving it with breads, but I’m opting for sturdy veggies — such as celery, green pepper slices or sugar snap peas — to accompany it.
Pumpkin’s a powerhouse when it comes to nutrition. It’s high in fiber, has a generous amount of antioxidants and is in vitamins A, C and E.
MAKES 14 (2-TABLESPOON) SERVINGS
• 1 cup packed fresh basil leaves
• 1 cup packed fresh parsley leaves
• 1 cup canned pumpkin
• ⅓ cup chopped toasted walnuts
• ¼ cup finely shredded Parmesan cheese (1 ounce)
• 2 tablespoons honey
• 3 garlic, minced
• 1 teaspoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• Finely shredded Parmesan cheese (optional)
• Toasted baguette slices, assorted crackers, and/or pita wedges
In a food processor combine basil, parsley, pumpkin, walnuts, ¼ cup cheese, honey, garlic, lemon juice, salt and pepper. Cover and process with several on/off pulses until mixture is coarsely chopped. With food processor running, add oil in a thin, steady stream. (When necessary, stop processor and scrape down side of bowl.)
Transfer pesto to a serving bowl. If desired, garnish with additional cheese. Serve with toasted baguette slices, crackers, and/or pita wedges.