Mediterranean Month Contest Recipe: Pumpkinseed and Sun-dried Tomato Pesto


Pumpkinseed and Sun-dried Tomato Pesto
Submitted by Carol Leivonen

* Makes approximately 2 1/2 cups of pesto *

This pesto is made with roasted pumpkinseeds which are often called pepitas. It is ideal for people with nut allergies, who may want to enjoy the flavor of a pesto. We love it with our Pita Break Lavash crackers as a dip, but it can also be used as a spread in a pita pocket sandwich, or as a base for a grilled sandwich. No additional salt may be required, as the pumpkinseeds and parmesan cheese are salted. Assemble all ingredients and have them ready to go into your food processor.

1 1/2 cups roasted salted pumpkinseeds (pepitas)
3/4 cup grated parmesan cheese
1/4 cup sun dried tomatoes in oil (drained from oil)
1/4 tsp black pepper
8 large fresh basil leaves
1/2 cup extra virgin olive oil

Place pumpkinseeds, parmesan cheese, sun dried tomatoes, pepper and basil leaves into bowl of food processor. Pulse for a few seconds to blend. Add olive oil in a slow stream while continuing blending until desired consistency is obtained. Remove from machine bowl, place in serving bowl and chill until ready to serve. Garnish with additional sundried tomato pieces or basil leave if desired and serve with pita or Lavash crackers.

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