Pumpkin Pesto

Ingredients

1 cup packed fresh basil leaves
1 cup packed fresh parsley leaves
1 cup canned pumpkin
1 cup chopped toasted walnuts
1 1/4 cups finely shredded Parmesan cheese, divided
2 tablespoons honey
3 garlic cloves, minced
3 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons olive oil
Toasted baguette slices, assorted crackers, and/or pita wedges

Directions

In a food processor, combine basil, parsley, pumpkin, walnuts, 1/4 cup cheese, honey, garlic, lemon juice, salt and pepper. Cover and process with several on/off pulses until mixture is coarsely chopped.

While the food processor is running, add olive oil in a thin, steady stream. When necessary, stop processor and scrape down the side of bowl.

Transfer contents into 8x8 baking pan Add remaining Parmesan cheese on top and bake at 350°F until heated through. Serve warm with toasted bread slices or pita chips.

How to Serve it Up

Square Dessert Plate
Appetizer and Dessert Plate
All Occasion Napkins
Dessert Plate