Cut the pumpkin into chunks and the onion roughly.
In a pan, pour a tablespoon of extra virgin olive oil, the pumpkin, and the rosemary, cook until it becomes slightly soft, adding water occasionally.
In the blender jar, add the walnuts, the remaining oil, the grated cheese, and the pumpkin, blend until you get a smooth cream.
The pesto can also be frozen in a glass container or kept in the refrigerator for 4/5 days.
You can dress cold pasta or toss freshly drained pasta.
Italia
| Energy (kcal) | 577.25 |
| Carbohydrates (g) | 4.7 |
| of which Sugars (g) | 3.02 |
| Fat (g) | 55.8 |
| of which Saturates (g) | 5 |
| Protein (g) | 11.82 |
| Fiber (g) | 4.93 |
| Sale (g) | 0.04 |
