4 tablespoons olive oil, thyme, rosemary, salt and pepper
1 clove of garlic
1 cinnamon stick
1 tablespoon honey
80g leaf parsley
300ml mild olive oil or rapeseed oil
20g parmesan grated
4 tsp lemon juice
Peel the beetroot and cut into small pieces. Peel the onion and dice finely. Heat butter in a pot and sauté onion, beetroot & potatoes in it. Add the spices and 150 ml water. Cover and cook for about 15 minutes. Then mash with a masher and mix finely with some cream.
Halve the pumpkin, remove the core and cut into wedges.
Marinate with the spices and place in the oven at 170° C for 15 minutes.
Chop the parsley slightly and mix with the oil. Add the Parmesan, lemon juice and salt. Roast the walnuts in a pan, leave to cool and add to the pesto.