Anti Inflammatory Mediterranean Tomato, Olive & Pumpkin Seed Pesto
This pesto is a bold, deeply savory spread that tastes like the Mediterranean in every bite — briny Kalamata olives, chewy sun-dried tomatoes, bright cilantro, and a warm undercurrent of cumin and red pepper flakes all coming together in one thick, gorgeous sauce. Toasting the pumpkin seeds first is a small step that pays off big, adding a nutty depth that makes this feel far more complex than the effort involved. Extra-virgin olive oil, fresh lemon juice, and real garlic round everything out with ingredients that are genuinely good for you, not just technically on the approved list. The whole lineup — seeds, olives, tomatoes, herbs, and quality oil — is built around foods known for their antioxidant and anti-inflammatory properties, so eating well here never feels like a compromise. It comes together in a food processor in minutes and makes six servings, so you can slather it on grilled fish, toss it through roasted vegetables, or use it as a dip all week long. Store-bought pestos often sneak in preservatives, refined oils, or ingredients you'd rather avoid — making this from scratch puts you fully in control of what goes in the jar.
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Learn more →Ingredients
6 servings
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup sun-dried tomatoes in olive oil, drained
- ⅓ cup kalamata olives, pitted
- 1 cup fresh cilantro leaves and tender stems, loosely packed
- 2 cloves garlic, peeled
- 2 tbsp fresh lemon juice
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- ¼ tsp salt, plus more to taste
- ¼ cup extra-virgin olive oil, plus more as needed
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn golden, 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the toasted pumpkin seeds, sun-dried tomatoes, Kalamata olives, cilantro, garlic, lemon juice, cumin, red pepper flakes, and salt in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and roughly uniform.
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