Sun-dried Tomato and Pumpkin Seed Pesto

1/2 c. oil-packed sundried tomatoes, drained and finely chopped
1/4 c. Stony Brook Wholehearted Foods pumpkin seeds, finely chopped

1 Tbsp. capers, finely chopped
1/3 c. Medium to Robust Extra Virgin olive oil


In a bowl, combine the tomatoes, pumpkin seeds, capers and olive oil. Serve at room temperature over fish, toasted bread (bruschetta), in a dressing or with pasta.

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