Ingredients:

  • 350g hokkaido pumpkin
  • salt
  • 2 cloves of garlic
  • 100g California walnuts
  • 100g feta cheese
  • 175ml olive oil
  • Pepper

Preparation:

  1. Wash the pumpkin, remove the seeds, chop it roughly and boil in salted water for about 15 minutes until soft.
  2. Peel the garlic and coarsely chop some of the walnuts and set them aside. Drain the cooked pumpkin, allow it to cool briefly, and dice a few pieces. Mix the remaining pumpkin with the other ingredients and puree until smooth.
  3. Season the pesto with salt and pepper. Serve immediately, sprinkling with the reserved chopped walnuts and diced pumpkin pieces over the finished dish.

Tip:
The pesto can also be stored in an airtight container in the fridge for a short time.