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Pumpkin Pesto

Yield: About 1-3/4 cups
Carb. Per Serving:

  • 1 cup packed fresh basil leaves
  • 1 cup packed fresh parsley leaves
  • 1 cup canned pumpkin
  • 1/3 cup chopped walnuts, toasted
  • 1/4 cup finely shredded Parmesan cheese (1 ounce)
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon lemon juice
  • 2 tablespoons olive oil
  • Finely shredded Parmesan cheese (optional)
  • Toasted baguette slices, assorted crackers, and/or pita wedges 
  1. In a food processor, combine basil, parsley, pumpkin, walnuts, the 1/4 cup Parmesan cheese, the honey, garlic, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Cover and process with several on/off pulses until coarsely chopped. With processor running, add oil in a thin, steady stream. (When necessary, stop processor and scrape down side of bowl.)
  2. Transfer pesto to a serving bowl. If desired, sprinkle with additional Parmesan cheese. Serve with toasted baguette slices, crackers, and/or pita wedges. Makes about 1-3/4 cups 

Make-Ahead Directions: Prepare as directed through Step 1. Transfer to a serving bowl. Cover and chill for up to 24 hours. If desired, sprinkle with additional Parmesan cheese before serving. 

Calories: 60 Kcals
Total fat: 4 gm
Saturated fat: 1 gm
Protein: 1gm
Carbohydrate: 5 gm
Fiber: 1 gm
Cholesterol: 1 mg
Sodium: 70 mg 

From Diabetic Living Magazine, Fall 2011, Vol. 8, No. 3