Pumpkin Pesto

Ingredients

  • 1 qt (464g) fresh pumpkin, 1-inch cubes
  • 2 oz (57g) fresh basil leaves
  • 3 (9g) fresh garlic cloves, minced
  • 1 cup (336g) extra virgin olive oil
  • 2 tsp (6g) italian herb seasoning
  • 115g jar marinated artichokes, reserve oil
  • 1 tsp CBF Chicken Consomme

Directions

  • In a food processor, grind up the pumpkin until it resembles small granules. Set aside.
  • Saute garlic in 2 Tbs olive oil until just beginning to brown. 
  • Add pumpkin and seasoning. Cook, stirring continuously for no more than 5-minutes. Transfer to a large mixing bowl and set aside to cool.
  • In the food processor, grind up basil first and add drained artichokes. Blend together with pumpkin mixture and add Chicken Consomme, remaining olive oil and reserved artichoke oil marinade.
  • Adjust seasoning (salt & pepper).
  • NOTE: Store in sealed container in fridge for up to 1 week.

Serving size:  83 g   ( 1/3 cup )
Servings per recipe:  12

 

Per Recipe

Per Serving

PHE:

309 mg

26 mg

LEU:

487 mg

41 mg

Pro:

9.3 g

0.8 g

P.E.:

0 g

0 g

Calories:

3260 

270