Fall Pumpkin Pesto

A recipe just in time for the fall, Pumpkin Pesto! This recipe was passed along to me, via email, by Jenny a friend of mine.



Pumpkin Pesto

YIELD: About 1-3/4 cups

Calories: 60

CARB GRAMS PER SERVING: 5

Ingredients:

1 cup packed fresh basil leaves
1 cup packed fresh parsley leaves
1 cup canned pumpkin
1/3 cup chopped walnuts, toasted
1/4 cup finely shredded Parmesan cheese (1 ounce)
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon lemon juice
2 tsps lemon zest
2 tablespoons extra virgin olive oil
Finely shredded Parmesan cheese (optional)

Directions:

1. In a food processor, combine basil, parsley, pumpkin, walnuts, the 1/4 cup Parmesan cheese, the honey, garlic, lemon juice, 2 tsps lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Cover and process with several on/off pulses until coarsely chopped. With processor running, add oil in a thin, steady stream. (When necessary, stop processor and scrape down side of bowl.)
2. Transfer pesto to a serving bowl. If desired, sprinkle with additional Parmesan cheese. Serve with toasted baguette slices, crackers, and/or pita wedges. Makes about 1-3/4 cups

Make Ahead Tip
Make-Ahead Directions: Prepare as directed through Step 1. Transfer to a serving bowl. Cover and chill for up to 24 hours. If desired, sprinkle with additional Parmesan cheese before serving.