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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Stop and smell the garlic! That's all you have to do."
-William Shatner, Actor

The refrigerator light goes on...

I do love pestos, but this sun dried tomato version is especially delicious. The rich, sweet flavor of the sun dried tomatoes is balanced perfectly by the garlic and parmesan.

Pumpkin Seeds

The Mexicans call pumpkin seeds pepitas and you can find them in the market in many different forms. The raw white hulled seeds are harder to work with so I never buy them (let someone else shell your nuts for you).

The seed kernel is a medium gray/green color and you can find them both raw and roasted. They are often salted or spiced so check the package carefully. As with most seeds they are high in fat but pepitas are very high in monounsaturated fat with 4 grams per ounce. Because of the fat content they will turn rancid more quickly and I buy only what I need. They will freeze fairly well for about 3 months.

1 ounce raw pumpkin seeds = 153 calories, 13g fat, 2g sat fat, 4g mono fat, 7g protein, 5g carbohydrates, 5mg sodium, 0mg cholesterol

Sun Dried Tomato Pesto

Servings = 8 | Serving size =2 tablespoons

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps about 3 - 4 days in the refrigerator tightly sealed. This recipe freezes fairly well.

2 cups	water
2 ounces	sun dried tomatoes
2 Tbsp	dried pumpkin seeds (pepitas)
2 cloves	garlic (minced)
1 ounce	Parmigiano-Reggiano (grated)
1 cup	parsley
1 Tbsp	white wine vinegar
2 Tbsp	extra virgin olive oil

Place the water in a small sauce pan over high heat. When the water boils turn off the heat and add the tomatoes.

Let the tomatoes steep for 20 minutes and drain the liquid. Reserve the liquid.

Place the tomatoes in a blender with the pumpkin seeds, garlic, parmesan, parsley, lemon juice, vinegar and olive oil. Add 1/2 cup of the reserved liquid.

Puree until smooth. Chill until ready to serve.