Recipe: Pumpkin pesto

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By Christina O'Haver By Christina O'Haver

PHOENIX -- Autumn usually means pumpkin pies, pumpkin lattes and pumpkin bread, but as one local vegan restaurant showed us, there are many other ways to devour this seasonal favorite.

Sadhana Raj with 24 Carrots Natural Cafe & Urban Juicery showed us how to make pumpkin pesto.

Pumpkin pesto ingredients:

2 cups pepitas (pumpkin seeds), toasted
1 cup pumpkin puree
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1/4 tsp grated nutmeg
1/4 cup extra virgin olive oil
3 medjool dates
2 cloves garlic, chopped
Salt and pepper to taste
1/4 tsp cayenne pepper (optional)


Pulse pepitas, herbs and garlic in a food processor until fine. Add nutmeg, dates and pumpkin puree. Continue to pulse. While blending, add olive oil, salt and pepper.

Add to your sandwich or spread over crackers for a light and flavorful autumn snack.