Millet-stuffed Pumpkin with Hazelnut Broccoli Pesto
TM6

Millet-stuffed Pumpkin with Hazelnut Broccoli Pesto

3.7 (3 ratings)

Ingredients

Pumpkin

  • 2 pumpkins, small, halved horizontally, seeds removed
  • olive oil, for drizzling
  • fine sea salt, for seasoning

Millet

  • 2 garlic cloves
  • 100 g onions, quartered
  • 20 g olive oil
  • 300 g millet grains
  • 60 g raisins
  • 600 g water
  • 1 tsp ground cumin
  • 1 ½ tsp vegetable stock paste, homemade
    or 1 ½ vegetable stock cubes (for 0.5 l each), gluten free, crumbled
  • 50 - 60 g pitted black olives, sliced, to taste
  • 2 - 3 pinches ground black pepper, to taste

Hazelnut Broccoli Pesto

  • 100 g hazelnuts
  • 100 g Parmesan cheese, cut in pieces (2 cm)
  • 500 g water
  • 400 g broccoli florets
  • 10 g fresh basil leaves
  • 1 garlic clove
  • 80 g olive oil
  • ½ tsp fine sea salt
  • 1 pinch ground black pepper

Nutrition
per 1 portion
Calories
2208.6 kJ / 527.9 kcal
Protein
16.1 g
Carbohydrates
64.5 g
Fat
26.3 g
Saturated fat
5.2 g
Fiber
7.2 g
Sodium
394.8 mg

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