Sun Dried Tomato and Roasted Pumpkin Seed Pesto
By: Paul Hunter
Published: Wednesday, February 17, 2010 - 4:47am

Ingredients




1/2 cup pumpkin seeds
1 teaspoon sea salt
3/4 cup grated Parmesan cheese
1 cup sun dried tomatoes in oil (Preferably Allessia Sun Dried Tom
8 fresh basil leaves, sliced thin
1 clove of garlic, minced
1/2 cup oil from reserved from the sun dried tomato

Preparation

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)