Best 2 Pumpkin Pesto Sauce Recipes

Pumpkin pesto sauce is a vibrant and flavorful sauce that can be used to add a pop of color and a nutty, earthy flavor to a variety of dishes. It's a great way to use up leftover pumpkin purée or to add a boost of nutrients to your meals. With its creamy texture and delicious taste, pumpkin pesto sauce is sure to become a new favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN SEED ARUGULA PESTO SAUCE (VEGAN)

Pumpkin Seed Arugula Pesto Sauce (Vegan) image

A mouthwatering selection from ExtraVeganZa, posted as written that makes a nice change for pasta dishes and pizzas from the traditional basil and walnut pesto. Add some nutritional yeast for cheeziness factor since this lacks parmesan or asiago cheese.

Provided by the80srule

Categories Sauces

Time 20m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups raw pepitas (green pumpkin seeds, toasted recommended)
3 1/2 cups arugula, chopped
1/2 cup fresh parsley, chopped
4 garlic cloves, peeled
1/2 teaspoon sea salt
1/2 cup olive oil

Steps:

Toast the pumpkin seeds by placing them in a skillet on medium heat until they start to brown a bit. (Or by placing in a baking dish in the oven at 475F for 8-10 minutes.).
Place the toasted seeds in a food processor and grind until fine.
Add the garlic and salt then pulse again.
While the food processor is running, add handfuls of arugula and parsley through the top opening of the machine.
Keep adding as these get blended in until all of the greens are incorporated.
Pour the oil through the top opening and continue blending.
You might have to stop occasionally to scrape down the sides of the food processor.
Add more salt or oil to reach your desired flavor, then scoop the sauce into a jar, it will keep for about a week.

PUMPKIN PESTO SAUCE

Pumpkin Pesto Sauce image

Make and share this Pumpkin Pesto Sauce recipe from Food.com.

Provided by Chickenzombies

Categories Sauces

Time 18m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can pumpkin
2 -3 tablespoons pesto sauce
1/2 cup grated parmesan cheese
1/2 cup orange juice
1/2 cup chicken broth
1 teaspoon dried basil
3 tablespoons Chardonnay wine
1/2 teaspoon crushed garlic
1 tablespoon butter
1 pinch dried red pepper flakes
salt and pepper

Steps:

Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.
Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.
Simmer for 5 minutes, stirring often.
Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).
Season with salt and pepper, turn the heat to low, and cook about 3 minutes.
Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.
Let sit for 5 minutes for the flavors to blend, and then serve.
This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.
This is my first posted recipe--be gentle with me!

Tips:

Choose the right pumpkin: Look for a small, sugar pumpkin, also known as a pie pumpkin, for the best flavor. Avoid using large, field pumpkins, as they are too watery and bland.
Roast the pumpkin: Roasting the pumpkin intensifies its sweetness and flavor. You can roast the pumpkin in the oven or in a toaster oven. If roasting in the oven, preheat the oven to 400°F (200°C) and roast the pumpkin for 30-40 minutes, or until tender. If roasting in a toaster oven, preheat the toaster oven to 400°F (200°C) and roast the pumpkin for 20-25 minutes, or until tender.
Use a food processor or blender: A food processor or blender is the easiest way to make pumpkin pesto sauce. If using a food processor, pulse the ingredients until they are well combined and smooth. If using a blender, blend the ingredients on high speed until they are well combined and smooth.
Adjust the seasonings to taste: Taste the pumpkin pesto sauce and adjust the seasonings to your liking. You may want to add more salt, pepper, garlic, or lemon juice.
Use pumpkin pesto sauce right away or store it for later: Pumpkin pesto sauce can be used right away or stored in the refrigerator for up to 5 days. You can also freeze pumpkin pesto sauce for up to 3 months.

Conclusion:

Pumpkin pesto sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is made with roasted pumpkin, basil, garlic, olive oil, and Parmesan cheese. Pumpkin pesto sauce is a great way to add flavor and nutrients to your meals. It can be used as a pasta sauce, a pizza topping, a dip, or a spread. So next time you're looking for a new and exciting way to use pumpkin, try making pumpkin pesto sauce. You won't be disappointed!