• 2 Serves
  • 20 min prep time
  • 30 min cooking
  • 347 Cal / serve

Bet you never thought you could make pesto without oil – well now you can! Teamed with roast pumpkin and tomatoes, this lemony basil pesto made with omega-rich walnuts is sure to please.


  • 200g Pumpkin, cut into 2cm cubes
  • 125g Cherry Tomatoes
  • 2 Cups Basil Leaves (80g)
  • 1 Cloves Garlic (3g), finely chopped
  • 15g Walnuts
  • 1 Tablespoons Lemon Juice (20g)
  • 25g Parmesan Cheese, finely grated
  • 100g Spaghetti


    1. Preheat oven to 200°C. Place pumpkin and tomatoes in a roasting pan. Roast for 25-30 minutes or until tender.
    2. Meanwhile, process basil, garlic and walnuts using a handheld blender or small food processor. Add lemon juice and process until well combined. Stir in half the parmesan.
    3. Cook spaghetti in a large saucepan of boiling water following packet directions. Drain and return to pan.
    4. Roughly squash tomatoes using the back of a spoon. Add tomatoes, pumpkin and pesto to spaghetti. Season with freshly ground black pepper and toss to combine.
    5. Divide pasta between bowls and top with remaining parmesan to serve.

    Mish Tips

    • The lack of oil in this pesto means it doesn’t store as well as traditional pesto. It is best made on the day of serving.

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