Sun Dried Tomato and Roasted Pumpkin Seed Pesto

Foodista Cookbook Entry

Category: Side Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 teaspoon sea salt
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


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.
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)




1 servings


Wednesday, February 17, 2010 - 4:47am


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