Pesto is extremely easy to prepare, and I added ground flaxseed to this version for those extra health points.
Blend together in a food processor or a blender:
2 cloves garlic, peeled
50g ground (or let grind in the food processor with the rest) flaxseed
50g lightly roasted pine nuts
50g grated parmesan cheese
150ml extra virgin olive oil
3/4 tsp sea salt, to taste
1/2 tsp ground black pepper
large bunch fresh basil, leaves plucked
some lemon juice, optional and to taste
Pumpkin can be bought any season these days. I enjoy it in many ways, but the easiest tends to be also one of the tastiest: roasting. Cut into slices and then divide each in 3 pieces, sprinkle heavily with extra virgin olive oil and add some herbs of your choice; fresh rosemary, sage and melissa works great. Fried or roasted sage always adds that extra spark to many foods.
Sprinkle with lots of pepper and sea salt and let roast in a 230oC oven for 50 minutes or until the pumpkin softens as to your taste. Ten minutes or so before add some cherry tomatoes and black beans and serve on a bed of slightly wilted spinach. You can get this effect by microwaving for 60 seconds on 900.
I added some soya substitute chunks for a complete dish.
Tip: How to cut pumpkin into slices with little effort? Put the whole pumpkin in hot water for 10 mins to soften. In this case, reduce the oven cooking time.