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Phil Wood

A butternut pumpkin split in half lengthwise, roasted, with large chunks of the flesh served inside the roasted half, topped with pistachio pesto
Chefs' Recipes

Roasted pumpkin with pistachio pesto

“This pesto is so versatile. It goes incredibly well with raw fish or steak, or a shellfish pasta. Pistachio has that beautiful sweetness and I always love using nori in pesto for a bit of flavour background,” says Wood.