2kgPumpkin, peeled and cut in large chunks of 7-8 cm
1cupfresh Coriander, leaves on their stem, big stems removed
1cupfresh Parsley, leaves on their stem, big stems removed
½cupfresh Basil, leaves picked, home grown
¼cupfresh Mint, leaves picked, home grown
10sprigs fresh Thyme, leaves picked, home grown
1Shallot, finely minced
1Green Chilli, medium heat, deseeded and finely chopped
120mlEVOO, extra virgin olive oil
50mlred wine Vinegar
30mlLime juice
Zest from 1 lime
2tspSea Salt
1tspfreshly ground Black Pepper
Instructions
Turn the oven to 210°C, fan on and grill in the middle.
Take on oven-proof non-stick tray and add the chunks of pumpkin. Drizzle 40ml of the oil, season with half the salt and half the pepper, toss and line them in the tray and cook for 30’. Remove from the oven and keep aside to cool.
In the meantime, prepare the chimichurri by adding in the bowl of a high-speed blender or food processor all the ingredients, except the remaining salt and pepper and pulse for a few times without overdoing it for a nice chopped mixture. Season with the salt and pepper to taste and pulse once more and keep aside.
Add the pumpkin in a large flat bowl and puree until smooth and finally drizzle all-over the chimichurri.