Recipe to eat local: Delicious Roasted Pumpkin Pesto Salad
Recipe: Barcelona Eat Local´s Pumpkin Pesto Salad
Prep time: 15 mins Cook time: 50 mins Serves: 2/4
– 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
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!.
So? we are curious to hear what do you think about this roasted-pumpkin pesto salad. If you found value on this post, share it with your friends!