Golden Harvest Pesto
Experience the vibrant flavors of autumn with this unique pesto recipe. The earthiness of roasted butternut squash is enhanced by a hint of sweetness from honey. Combined with the richness of pecans and the herbaceousness of sage, this pesto is a perfect balance of flavors. Enjoy this golden harvest pesto over pasta, as a spread, or use it as a delightful accompaniment to roasted vegetables and meats.
ingredients
- 1 small butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 cup pecans
- 1/4 cup fresh sage leaves
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
steps
- 1.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.
Place the butternut squash cubes on the prepared baking sheet. Drizzle with olive oil and honey, then toss to coat evenly. Roast for 25-30 minutes or until tender and golden.
- 3.
In a food processor, combine the roasted butternut squash, pecans, sage leaves, garlic cloves, Parmesan cheese, salt, and black pepper. Pulse until smooth.
- 4.
Gradually add the extra-virgin olive oil while the food processor is running and process until the pesto reaches your desired consistency.
- 5.
Serve immediately or store in an airtight container in the refrigerator for up to a week.
Releated Recipes
