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

Photo: Alicia Taylor

Alicia Taylor
6
25M
1H 30M
1H 55M

Ingredients

Method

1.Preheat oven to 200˚C. Using a sharp knife, make a couple of incisions, 2-3cm deep at the end of the pumpkin that contains the seeds. Place pumpkin on an oven tray and roast until softened and skin is lightly browned (11/2 hours). Set aside to cool slightly.
2.Meanwhile, for pesto, blend basil, parmesan, nori flakes, garlic and oil in a blender until finely chopped. Add pistachios; pulse briefly until coarsely chopped, then season to taste.
3.Cut pumpkin in half lengthways; discard seeds. Scoop flesh into large chunks in one half, leaving a 1cm border, then scoop from the second half and pile into the first. Place on a platter, season to taste and top with pesto. Serve with extra pesto on the side.

Nori flakes are available from select supermarkets, Asian and Japanese grocers.

Notes

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