Baked pumpkin with almond-pistachio pesto

Name: Baked pumpkin with almond-pistachio pesto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (approx. 1.2 kg); 1 Pot of basil; 1 collar Parsley; 1 medium onion; 100 ml Olive oil; 30 g shelled almonds; 30 g Pistachio kernels; 1 TABLESPOON grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Balsamic Vinegar; 8 discs Parma ham; 8 large olives stuffed with almonds; 7-10 Tbsp Basil; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (approx. 1.2 kg)
1 Pot of basil
1 collar Parsley
1 medium onion
100 ml Olive oil
30 g shelled almonds
30 g Pistachio kernels
1 TABLESPOON grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Balsamic Vinegar
8 discs Parma ham
8 large olives stuffed with almonds
7-10 Tbsp Basil
7-10 Tbsp Grease

Directions

1
Halve the pumpkin and cut into 8 slices. Remove seeds. Put the pumpkin loaf on a greased baking tray and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes.
2
In the meantime, wash the herbs, dab dry, pluck the leaves from the stems and chop them coarsely, except for a little basil for garnishing. Peel and chop the onion. Puree herbs, onion, oil and nuts in a blender.
3
Stir in the cheese. Season with salt, pepper and vinegar. Spread pumpkin slices with the pesto during the last 15 minutes of baking time. Arrange pumpkin slices with 1 slice of ham and 1 olive each.
4
Serve garnished with remaining basil.