Tuesday, August 14, 2012

Sun-Dried Tomato Pumpkin Pesto

This is a variation on the Macadamia Nut version of this pesto.  The flavor is slightly different, but still has the same base.

1 3oz bag of sun-dried tomatoes
1/3 cup pumpkin seeds
2 garlic cloves
1 tsp dried oregano
Large handful of fresh basil
3 T extra virgin olive oil
Pinch of sea salt
Fresh cracked pepper (to taste)

Place all ingredients in a food processor and process for about 30 seconds.
Mix in with your favorite gluten free pasta!!

Here's a helpful tip I learned from watching Rachael Ray's show last week.  When stirring in a pesto with pasta, it's best to add in a mug full of startchy water (saved from cooking your pasta) and adding it to the pasta & pesto directly while mixing together. This helps blend it so well! Can't believe I never learned this earlier. I always thought the pesto was just extra thick (which I learned to like) but this gives it a nice creamy texture.

Before adding the starchy water from cooking the pasta.

See how much creamier it looks after adding the water?!


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