Fructose Free Mediterranean Tomato, Olive & Pumpkin Seed Pesto
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Learn more →Ingredients
6 servings
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup sun-dried tomatoes in olive oil, drained
Ingredient noteSun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about one and a half tablespoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun-dried tomato, please tap it and change its rating to Red.
- 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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