Pumpkin-Cashew Pesto with Toasted Bread

Fall cooking - after a long hiatus, it’s once again really fun to let loose in the kitchen a bit on the weekends. I have a large pumpkin that I cut up for several recipes. One of them is this pesto that I spontaneously made from a leftover piece of pumpkin.

• 200 g pumpkin
• A dash of white wine
• 75 g cashews natural
• 1 tsp curry of coriander seeds, cinnamon, turmeric, oregano, chili, nutmeg.
• Good olive oil

Cook pumpkin in wine with spices until soft, mash. Finely grind cashews and add. Pour hot into sterile jars and cover with olive oil. Makes 3 jars.

Serve with toasted brown bread with a little parsley.

small preserving jars with curry, cashew, pumpkin pesto