Sun-Dried Tomato and Pumpkin Seed Pesto

Name: Sun-Dried Tomato and Pumpkin Seed Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 cups sun-dried tomatoes (packed in oil); 1/2 cup pumpkin seeds (toasted); 2 cloves garlic (peeled); 1/4 cup Parmesan cheese (grated); 1/2 cup extra virgin olive oil; 1 tablespoon lemon juice (freshly squeezed); 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

15 min 8 servings Easy

All Recipes

A unique twist on traditional pesto, featuring sun-dried tomatoes and pumpkin seeds for a rich and nutty flavour.

Prep

10 min

Cook

5 min

Total

15 min

Servings

Difficulty

Easy

This sun-dried tomato and pumpkin seed pesto is a vibrant twist on the classic Italian sauce. By swapping out the traditional pine nuts and basil, this version brings together the rich, tangy notes of sun-dried tomatoes with the earthy crunch of pumpkin seeds. Perfect for spreading on sandwiches, tossing with pasta, or even as a dip, this pesto adds a burst of flavour and a touch of gourmet flair to any dish. Plus, it's an excellent way to use up leftover sun-dried tomatoes you might have lingering in your pantry.

Instructions

Prepare the Ingredients

Gather all the ingredients. Drain the sun-dried tomatoes from their oil and roughly chop them.

Pro tip: Reserve some of the oil from the sun-dried tomatoes for additional flavour.

Toast the Pumpkin Seeds

In a dry skillet over medium heat, toast the pumpkin seeds until they are golden and fragrant, about 3-4 minutes. Stir frequently to prevent burning.

Pro tip: Toasting enhances the nutty flavour of the seeds.

Combine Main Ingredients

In a food processor, combine sun-dried tomatoes, toasted pumpkin seeds, garlic, and Parmesan cheese.

Blend the Pesto

Pulse the mixture until it is finely chopped, then gradually add the olive oil while processing until smooth.

Pro tip: Adjust the texture by adding more olive oil if needed.

Season the Pesto

Add lemon juice, salt, and black pepper. Pulse again to combine. Taste and adjust seasoning as desired.

Pro tip: Balance the acidity with more lemon juice if needed.

Store and Serve

Transfer the pesto into an airtight container and store in the refrigerator. Serve at room temperature.

Pro tip: Drizzle a little olive oil on top to preserve the colour and flavour.

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Tips & Tricks

Use high-quality sun-dried tomatoes packed in oil for the best flavour.
Toast the pumpkin seeds for a deeper, nutty taste.
Adjust the consistency with olive oil to your preference.
Avoid over-processing to maintain texture.

Frequently Asked Questions

What can I use instead of pine nuts in pesto?

Pumpkin seeds are a great alternative, adding a nutty and earthy flavour.

How long does sun-dried tomato pesto last?

Store it in the refrigerator for up to a week, or freeze for longer storage.

Can I use fresh tomatoes instead of sun-dried?

Sun-dried tomatoes provide a concentrated flavour that fresh tomatoes do not, so it's best to use them for this recipe.

What pasta goes best with sun-dried tomato pesto?

It pairs well with penne, fusilli, or any pasta that holds sauce well.

Can I make this pesto vegan?

Yes, simply omit the Parmesan cheese or replace it with a vegan alternative.

Serving Suggestions

Serve this sun-dried tomato and pumpkin seed pesto over freshly cooked pasta, spread on a crusty baguette, or as a topping for grilled chicken or fish. It pairs beautifully with a crisp white wine or a light rosé. Store any leftover pesto in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for easy portioning and long-term storage.