Salad with Pumpkin and Pistacchio Pesto

A light dinner tonight! We bought a lovely little pumpkin yesterday, so today is day number one of a pumpkin marathon… I’m still hesitating about what I’ll be making with the rest of the pumpkin, so stay tuned 😉

Salad with Pumpkin and Pistacchio Pesto

Ingredients (for 2 people)

  • 300g pumpkin, peeled and chopped
  • 1 and 1/2 Tbsp rice syrup (or another liquid sweetener)
  • 1/2 Tbsp balsamic vinegar
  • 35g pistacchios, salted
  • 15g aragula
  • olive oil
  • pepper
  • salt
  • ½ bag (90g) mixed lettuce
  • 2 Tbsp pumpkin seeds
  • 1 Tbsp sesame seeds
  • multigrain bread
  • margarine
 Directions
  • Preheat the oven to 200°C
  • Combine the pumpkin pieces with the rice syrup and balsamic vinegar
  • Spread the pumpkin onto a parchment lined baking sheet and bake them in the preheated oven for 30 minutes
  • Meanwhile, chop the pistacchios roughly
  • Combine the pistacchios, the basil and 1 tablespoon of olive oil into a mortar
  • Mash the nuts, and season to taste with salt and pepper
  • Add some more olive oil until it becomes a thick paste
  • Divide the lettuce and pumpkin over the plates
  • Garnish with the pistacchio pesto and the pumpkin seeds
  • Serve with the multigrain bread, spread with margarine

Source: recipe adapted from Libelle Lekker!

1 Comment

  1. Penne met Broccolipesto | Julienne

    oktober 13, 2013 at 14:15

    […] dus blijven proberen is de boodschap! Ik maakte eerder al pesto met basilicum (dé klassieker), pesto met pistachenoten, pesto met avocado en pesto met rucola, maar deze broccolipesto moest zeker ook niet […]

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