PUMPKIN WEDGES WITH COCONUT PESTO

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[THE GLOBAL TABLE] Angie says this side dish is especially good with lamb or beef.
“It really is simple and you can use cashew nuts (yum!) instead of almonds in the pesto,” she says. “You can also use butternut instead of the pumpkin. I use the blue pumpkin as I find the white variety a bit insipid.”
Serves 4-6
YOU NEED:
1kg pumpkin
1 tsp cumin
1 tsp coriander
1 tsp chutney
quarter cup olive oil.
For the pesto:
1 cup coriander leaves
2 cloves garlic
half tsp chilli
half cup almonds
quarter tin coconut cream
1 tbs lemon juice
seasoning.
WHAT TO DO:
Cut the pumpkin into thin wedges. Remove the pips but leave the skin on.
Combine the spices with the chutney and oil and coat the wedges.
Cook the pumpkin over the coals or in the oven until tender.
To make the pesto place coriander, garlic, chilli and nuts into a processor. Blitz until well combined but not too smooth. Season with salt and pepper and add the coconut cream and lemon juice. Transfer to a bowl and serve with the wedges.

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