Pumpkin Pesto

Pumpkin Pesto

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  • Start to Finish 15 mins
  • Carb Grams Per Serving: 5


  • 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 tablespoons olive oil
  • Finely shredded Parmesan cheese (optional)
  • Toasted baguette slices, assorted crackers, and/or pita wedges


  1. In a food processor, combine basil, parsley, pumpkin, walnuts, the 1/4 cup Parmesan cheese, the honey, garlic, lemon juice, 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.


  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

PER SERVING: 60 cal., 4 g total fat (1 g sat. fat), 1 mg chol., 70 mg sodium, 5 g carb. (1 g fiber, 3 g sugars), 1 g pro.

Diabetic Exchanges

Fat (d.e): 1