Roasted Pumpkin, Basil Pesto and Pine Nuts
SERVES 6 PREP & COOK 1 HOUR, 15 MINS
■ 3 x 800g whole butternut pumpkins
■ 2 tblsps olive oil
■ 150g Danish feta, crumbled
■ ¹⁄³ cup pine nuts, toasted PESTO DRESSING
■ 1 cup firmly packed, fresh basil leaves, plus extra to garnish
■ 1 clove