Pumpkin Pesto
Recipe highlights
Total cooking time:
30 min
Category:
Low Protein Diet - Phe Exchange Value 0* (exchange per serving 0)
Servings:
4
Ingredients**
- 200g fresh pumpkin or butternut squash
- 1 red onion
- 75g low protein cream cheese
- Salt & pepper to season
- 1 tsp dried sage
- 1 tablespoon of oil for frying
Method
- Peel and chop the pumpkin into slices and steam until soft before allowing to cool.
- Dice the onion and heat the oil in a frying pan over medium heat, cooking until the onion is soft.
- Next, add the dried sage and season with salt and pepper before cooling.
- In a bowl, mash the cooked and cooled pumpkin with the onion mixture and low protein cream cheese - taste for seasoning.
- Place in a bowl and cover and chill until needed.
Chef tips
- You can freeze this for 3 months until needed
- Stir through cooked Loprofin Pasta for a quick and easy meal
- This is a great sandwich filling - use with the Loprofin pumpkin bread recipe
- You can add this pesto to the basic Loprofin pancake recipe for a different breakfast dish
- You can stir this into cooked Loprofin rice for an easy salad recipe
- You can use butternut squash if you cannot find pumpkin