Butternut Squash Pesto Recipe
fig and onion jam, hazelnuts, pickled squash
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Ingredients
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Pesto Ingredients
Method
Pesto Preparation
- 1
Roast the Squash
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Let cool.
- 2
Blend the Pesto
In a food processor, combine the roasted butternut squash, basil leaves, minced garlic, toasted hazelnuts, Parmesan cheese, salt, and black pepper. Pulse until combined.
- 3
Add Olive Oil
While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency. Taste and adjust seasoning if necessary.
