Spinach pumpkin pesto

November 5, 2009

This is my favorite pesto and it is wonderful to make this time of year when canned pumpkin is on sale. Toss with gluten-free pasta and top with grilled chicken. It also freezes wonderfully, so while you have the food processor out, you might want to make a large batch and save some for later.

  • ½ C cashews
  • ½ C grated Parmesan cheese
  • ¼ C dried sweetened cranberries
  • 2 cloves garlic
  • 9z bag of fresh spinach leaves
  • 2 T dried basil or a handful of fresh
  • ¼ C olive oil
  • zest and juice of half a lemon
  • ½ C pumpkin puree (canned or homemade)

In a food processor, pulse the cashews, Parmesan cheese, cranberries, and garlic until the cashews and cranberries are well ground to a paste-like consistency. Add the spinach, basil, olive oil and lemon juice and pulse until the mixture is thoroughly pureed. Thoroughly combine the spinach puree with the pumpkin puree in a bowl.

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One Response to “Spinach pumpkin pesto”

  1. Amber said

    This sounds yummy. I’m gonna make it!

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