Pumpkin Pesto Sauce

Recipe by Chickenzombies
READY IN: 18mins




  • Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.
  • Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.
  • Simmer for 5 minutes, stirring often.
  • Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).
  • Season with salt and pepper, turn the heat to low, and cook about 3 minutes.
  • Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.
  • Let sit for 5 minutes for the flavors to blend, and then serve.
  • This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.
  • This is my first posted recipe--be gentle with me!