Sun Dried Tomato and Roasted Pumpkin Seed Pesto

Category: Side Dishes | Blog URL: http://afeeder.blogspot.com/2008/10/sun-dried-tomato-and-roasted-pumpkin.html

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.

Photo: Paul Hunter

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

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)