Charred Pumpkin on Stracciatella with Pesto
This yummy dish features sweet autumn pumpkin roasted until caramelised and served with Stracciatella and a bright green olive pesto made with Mount Zero pitted green olives and fresh basil. Expect the perfect mix of creamy, sweet and salty.
Leftover pumpkin is beautiful the next day piled onto grilled bread spread with Mount Zero black olive tapenade. Finish with herbs and a drizzle of arbequina olive oil for a simple open sandwich.
- Author
- Cle-ann Stampolidis | Chef & Food Stylist
- Servings
- 4
- Cuisine
- Mediterranean
Ingredients
- 1 quarter Kent pumpkin, seeds removed
- Mount Zero Arbequina extra virgin olive oil
- ½ cup Mount Zero green olives
- That’s Amore Stratiacella
- 2 tbsp toasted pine nuts
- ½ cup packed cup basil leaves
- ¼ cup grated Parmesan
- Zest and juice of ½ lemon
- 1 small garlic clove
- Pink Lake Salt
- Freshly cracked black pepper
Directions
- Preheat a conventional oven to 230°C (or 210°C fan-forced).
- Place the pumpkin onto a baking tray and drizzle with Mount Zero Arbequina olive oil. Season with pink lake salt and black pepper and rub all over to coat evenly.
- Roast for 45 minutes, until the pumpkin is tender and deeply caramelised.
- To make the green olive and basil pesto, crush the garlic using a mortar and pestle. Add the green olives and pound to a rough paste, then add the toasted pine nuts and basil and continue pounding until broken down. Add the parmesan, lemon zest and juice, and olive oil, mixing to a loose, textured pesto.
- Alternatively, pulse the garlic in a small food processor, then add the olives, pine nuts, basil and pulse until roughly chopped. Add the parmesan, lemon zest, lemon juice and olive oil, mixing or pulsing to a loose, textured pesto.
- Spoon the stracciatella onto a serving platter and arrange the roasted pumpkin over the top. Spoon over the green olive and basil pesto.
- Finish with a final drizzle of Mount Zero Arbequina olive oil and serve warm.