One of the things I miss about summers are tomatoes; lush, juicy, plump, just-off-the-vine and bursting with flavour tomatoes, there is nothing quite like it.
The sombre grey clouds and rain make it easy to long for summer tomatoes, but I do love the calm this time of year offers, thereâ€™s cool gentleness to autumn that is comforting.
Tomorrow our neighbours to the south celebrate Thanksgiving, and with that begins the rush of the Christmas season. Iâ€™m a little unprepared for the season, I feel like it just crept up on us, how are we at the end of this year?
I remember getting a bag of pepitas (pumpkin seeds) early this past spring at the Trader Joeâ€™s in Bellingham, uncertain but eager to try them. I sprinkled a handful over a quinoa and corn with roasted tomato salad.
Months later I spied the neglected pepitas in the cupboard and thought about the roasted cherry tomatoes, and the idea for this rosemary and pepita sun-dried tomato pesto was born.
We love pesto around here!
The first time we made this pesto we used slow roasted tomatoes; it was wonderfully savoury and rich, and tasted good on almost everything.
Itâ€™s a handy sauce to have in the fridge for quick weeknight meals. Itâ€™s fast become a household favourite, we use it on pasta, as pizza sauce, with roasted new potatoes, and itâ€™s amazing on crusty bread and in sandwiches.
I prefer sun-dried tomatoes to slow roasted tomatoes for this pesto; itâ€™s heartier and rustic with a much more intense and sweet tomato flavour. I get freshly dried sun-dried tomatoes that are soft and moist, but oil-packed tomatoes will work too or you will have to reconstitute very dry tomatoes.
I used the last of my pepitas a month shy of its expiration date. I guess time has passed; we tossed some into our granola in the summer and kept sprinkling them over salad, but mostly we made pesto.
[Tweet “A delightfully savoury pesto bursting with rich flavours of sun-dried tomatoes and pumpkin seeds”]
- 1 cup (packed) sun-dried tomatoes
- 1 cup toasted pepitas
- 1 tablespoon fresh rosemary
- 2 cloves of garlic, chopped
- 1 teaspoon Aleppo pepper
- 3/4 – 1 cup olive oil
- 1/4 teaspoon salt (or to taste)
- In a food processor, add sun-dried tomatoes and pepitas, and pulse to combine
- Add rosemary, garlic, Aleppo pepper and salt and pulse into a chunky paste
- While the food processor is running, gradually pour in olive oil until desired consistency is reached, make it as smooth or as coarse as you want it.
- Taste and check for salt and pepper, adjust seasoning as preferred
- Use immediately, or store in a jar or airtight container covered in a thin layer of olive oil
- I used dry-packed sun-dried tomatoes that were soft and moist.
- Pepitas are toasted pumpkinseeds, you can get them at the nuts or bulk section of most grocery and natural food stores.