Roast Pumpkin & Purple Carrot with Sorrel Pumpkinseed Pesto

Updated: Nov 2, 2018

Consisting of only 5 ingredients plus seasoning, this hearty meal of sweet roasted vegetables and sharp sorrel pesto makes for the perfect midday meal. It takes only 20 minutes but is packed with vitamins, plus the fibre and protein you need to keep going.


NOTE: I used Queensland Blue pumpkin and purple carrots, but regular varieties of both can be substituted just as easily!


Serves one

Takes 20 minutes (20 cook, 10 prep)


1/8 a large Queensland Blue pumpkin, with seeds (or 1/4 of a small)

2 purple carrots

2 tbsp of olive oil

1/2 a large bunch of sorrel

1 garlic clove


Preheat the oven to 180C.


Remove the pumpkins seeds and set aside. Halve the carrots lengthways and slice the pumpkin into wedges from the centre out, no thicker that 1cm at the outer base. Set the vegetables out on a baking sheet and lightly oil with 1 tablespoon of olive oil, and season to taste. Roast them for 20 minutes on the middle shelf of the oven, until a knife goes easily into the pumpkins flesh.


Take the pumpkin seeds and remove any flesh from them, rinse and dry them. On another baking tray, lay them out and roast them for 10 minutes on the top shelf of the oven.


When the pumpkin seeds have roasted, add them, the sorrel, garlic and remaining oil to a food processor, season to taste, and blend well. Keep pulsing until the pumpkin seed cases have been finely chopped with the rest of the ingredients.


Serve the roast vegetables with the pesto as soon as they have cooked.


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