Sun Dried Tomato And Roasted Pumpkin Seed Pesto – a delicious recipe with pumpkin seeds, salt, Parmesan cheese, tomatoes, basil, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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)
142
kcal
Calories
7
g
Fat
11
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Sun Dried Tomato And Roasted Pumpkin Seed Pesto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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