Pumpkin with Walnut Pest
FOR THE WALNUT PESTO
2 lb pumpkin
extra virgin olive oil, for brushing
salt and black pepper
½ cup walnuts, toasted
2 scallions, trimmed and chopped
1 large garlic clove, crushed
1¼ cups arugula leaves, plus extra to serve
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil
1. Cut the pumpkin into 8 wedges. Remove the seeds and fiber but leave the skin on. Brush all over with olive oil, season with salt and pepper, and spread out on a large baking sheet. Roast in a preheated oven, 425°F, for 20–25 minutes until tender, turning halfway through.
2. Meanwhile, make the pesto. Put the walnuts, scallions, garlic, and arugula in a food processor and process until finely chopped. With the motor running, gradually drizzle in the oils. Season the pesto with salt and pepper.
3. Serve the roasted pumpkin with the pesto and extra arugula leaves.
(source: MSN Food and Drink)