Pesto can be made several days ahead. Pour a film of oil over the surface to prevent discoloration. Tip the oil off before using the pesto.
ingredients
1 1/2 pound butternut pumpkin
3 tablespoons oil
20 roasted filberts
1/2 cup (about 4 medium leaves) rocket
3 tablespoons grated Parmesan
method
1. Preheat the oven to moderately hot 200°C (400°F). Peel the pumpkin and cut into 3/4 inch slices, then cut into rough triangular shapes about 1 1/4 inches along the base. Toss with half the oil and some salt and cracked black pepper, until coated. Spread on a baking tray and bake for 35 minutes, or until cooked.
2. For the hazelnut pesto, process the filberts, rocket, 1 tablespoon of the Parmesan and the remaining oil, until they form a paste. Season with salt and cracked black pepper.
3. Spoon a small amount of the hazelnut pesto onto each piece of pumpkin and sprinkle with the remaining Parmesan and black pepper if desired. Serve warm or cold.
