Recipe to eat local: Delicious Roasted Pumpkin Pesto Salad

March 24, 2017

It’s almost winter in Barcelona and this morning while taking care of my plants I realized that I had to do something with a bunch of basil that was shivering in my home-garden and that most likely won’t survive the upcoming cold days, so I cut it all and went to the Sant Antoni Market here in Barcelona to buy some seasonal veggies, pumpkin, and beetroots, in order to cook a warm salad to eat like a healthy local. The result was a delicious roasted-pumpkin pesto salad, very easy to cook, especially for those lazy days we have every once in a while.

Recipe: Barcelona Eat Local´s Pumpkin Pesto Salad

Prep time: 15 mins Cook time: 50 mins Serves: 2/4

Ingredients:

For Pesto

– 50 grams of basil leaves

– 2 garlic cloves

– 30 grams of pines

– 20 grams of pistachios

– half teaspoon of salt

– 100 ml olive oil

* note that with the above quantities you´ll get pesto for several other dishes which I recommend you do!

Veggies for salad

Half small pumpkin
2 beetroots
Some basil leaves
Hemp and pumpkin seeds

Instructions:

Cut the veggies into chunks and roast them into the oven for around 50 minutes at 180C

Put the pesto ingredients in a blender and liquefy them all

Add pesto to a dish and spread the same way you add butter to a toast. Once the veggies are cooked put them on top of the dish, add some basil leaves and sprinkle the seeds and add a bit of olive oil.

That’s it! Very simple and super tasty. This dish pairs very well with a craft IPA beer, like we do at our Barceloneta tapas and beer tour!.