Pumpkin Pesto Recipe

INSPIRED BY NATIVE AMERICANS

nasaump made with pumpkin pesto inspired by Native Americans

SA

Pumpkins are part of the squash family. Well before the pilgrims arrived in North America, pumpkin was a staple in Indian diets, with uses ranging from soups to desserts. And both the flesh and seeds of pumpkin were important parts of their meals. Native Americans introduced pumpkin and other foods to immigrants in the 1500s when they arrived in North America.

Pumpkin is said to have originated in North America. Its name comes from a Greek word meaning large melon.

SAVE FOR LATER

Makes 2 cups

Ingredients

1/4 cup shelled pecans

2 cups pumpkin puree (fresh or canned)

1/4 cup (or 2 ounces) cream cheese

2 tablespoons maple syrup

1/2 teaspoon ground cardamom

Directions

Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the pecans until a fine crumb forms. Add the pumpkin and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.

Uses

Stuffed Turkey Meatloaf

Poyha is a Cherokee tribe recipe similar to meatloaf. It traditionally calls for venison. However, turkey stands out as an important protein source for Native Americans, who started raising turkeys for food about ten centuries ago.

Cranberry Nasaump

Nasaump, sometimes simply called samp, is a traditional Wampanoag dish made with dried corn, local berries, and nuts. Like porridge, it's boiled until thick. The traditional Wampanoag recipe uses fresh berries and nuts.