Pumpkin with Green Pesto

Ingredients

• 1 kg Hokkaido pumpkin (1 Hokkaido pumpkin)
• Salt
• Pepper
• 5 tbsp olive oil
• 2 Garlic cloves
• 50 g Pine nuts
• 20 g basil (1 bunch)
• 6 tbsp vegetable broth
• 40 g parmesan cheese (1 piece)
• a splash of lemon juice

Instructions

1. 1.

   Wash the pumpkin, halve it, remove seeds and cut into strips. Spread on a parchment‑lined tray, season with salt and pepper, drizzle with 1 tbsp oil. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 30–40 minutes.

2. 2.

   Meanwhile, peel and roughly chop the garlic for the pesto. Toast the pine nuts in a dry pan until golden brown and set aside.

3. 3.

   Wash the basil, pat dry, pluck leaves and blend with garlic, toasted pine nuts, remaining olive oil, and broth in a blender until smooth.

4. 4.

   Grate the Parmesan and fold it into the pesto. Season everything with salt, pepper, and a splash of lemon juice. Serve the pesto over the roasted pumpkin strips on four plates.