Sun Dried Tomato and Roasted Pumpkin Seed Pesto


½ c pumpkin seeds

1 tsp sea salt

¾ c grated Parmesan cheese

1 c sun dried tomatoes in oil (Preferably Allessia Sun Dried Tomatoes. R
eserve oil)
6-8 fresh basil leaves, sliced thin

1 clove of garlic, minced

½ c oil from reserved from the sun dried tomato


1. In a dry fry pan roast the pumpkin seeds. Toss regularly. They roast quickly so keep your eyes, nose and ears on them. For doneness they will swell a little (like tiny balloons) and you may notice small wisps of smoke from the pan; you don't want to smell burning but a pleasant nutty aroma; lastly, listen for them hissing lightly and popping.

2. Put everything but the oil in a food processor and pulse to blend. Then slowly add the oil until you get a nice paste. Stop and scrape down the sides as needed. If there isn't enough reserved oil to get the pesto to a consistancy that you're happy with use extra virgin olive oil (or pumpkin seed oil, the light green variety not the brown as it's bitter)


Anonymous said...

I love making pesto sauce and this one really made me curious! Hope you could also share it with us over at Foodista. Really great post!

Anonymous said...

Sounds actually surprisingly easy to make and I always thought pesto involved alot of work and micro management. Will give this a try!

Amy B. said...

I love pesto! It's my favorite sauce especially for pasta. I'd definitely try this one out, thanks for sharing! ;-)

Sophia said...

These things look gorgeous and I am sure are delicious.

Aaaron Smith said...

This roasted pumpkin looks so delicious. Great idea of preparing such dish