For a long time, cauliflower was my favourite vegetable, but I have to say pumpkin has now secured that top spot in my heart (and on my tastebuds) due to its natural sweetness and versatility. This recipe is a really lovely way to celebrate this vegetable – a classic pairing of pumpkin and pine nuts with the addition of a simple pesto.
Ingredients
Pumpkin wedges:
600 g kent pumpkin, deseeded and cut into wedges
2 tablespoons extra-virgin olive oil
2 teaspoons smoked or sweet paprika
2 garlic cloves, crushed
Pine nut pesto:
90 g (½ cup) pine nuts, lightly toasted
2 cups basil leaves
2 small garlic cloves, peeled and halved
125 ml (½ cup) extra-virgin olive oil
Method
- For the pesto, place the pine nuts, basil and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Transfer to a bowl and place in the fridge until ready to serve.
- Preheat the barbecue grill to medium–hot. Place the pumpkin, olive oil, paprika and garlic in a large bowl and toss well to coat. Place the pumpkin on the grill and cook for 6–8 minutes on each side or until soft, tender and charred on the outside.
- Transfer the pumpkin to a platter, top with generous dollops of the pine nut pesto and serve.
Barbecue This! by Luke Hines,
Photography by Mark Roper
Published by Plum, RRP $39.99
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