Sun Dried Tomato And Roasted Pumpkin Seed Pesto
- 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 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)
pumpkin seeds, salt, parmesan cheese, tomatoes, basil, garlic, tomato
Taken from www.yummly.com/recipe/Sun-Dried-Tomato-and-Roasted-Pumpkin-Seed-Pesto-1674467 (may not work)