Cook the Book: Roasted Tomatoes and Pumpkin Seed Pesto

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
84%
Cook the Book: Roasted Tomatoes and Pumpkin Seed Pesto
45 min.
8
1307kcal

Suggestions


Welcome to a culinary adventure that celebrates the vibrant flavors of roasted tomatoes and the nutty goodness of pumpkin seed pesto! This delightful recipe is not only a feast for the senses but also a healthy choice for those seeking vegetarian, vegan, gluten-free, and dairy-free options. With a health score of 84, you can indulge guilt-free in this delicious condiment, dip, spread, or sauce that is perfect for any occasion.

Imagine the rich aroma of tomatoes slowly roasting in the oven, transforming into sweet, concentrated bites of flavor. Paired with a creamy, textured pesto made from lightly toasted pumpkin seeds, fresh cilantro, and a hint of lime, this dish is sure to impress your family and friends. The combination of roasted tomatoes and zesty pesto creates a mouthwatering topping for soft yellow corn tortillas, making it an ideal choice for a casual gathering or a cozy night in.

Ready in just 45 minutes and serving up to eight people, this recipe is perfect for sharing. Whether you choose to serve it as a dip, a spread, or a taco filling, the versatility of this dish will have everyone coming back for more. So, roll up your sleeves and get ready to create a dish that not only tastes amazing but also nourishes your body. Let’s dive into the world of flavors and textures with this Roasted Tomatoes and Pumpkin Seed Pesto recipe!

Ingredients

  • 0.8 teaspoon chili powder green
  • 40 2-inch corn tortillas yellow soft
  • cup cilantro leaves fresh loosely packed coarsely chopped
  • servings mint leaves fresh chopped
  • teaspoons kosher salt 
  • tablespoon juice of lime fresh
  • teaspoons lemon infused olive oil 
  •  poblano pepper cored peeled seeded
  • 0.8 cup pumpkin seeds lightly toasted
  • pound roma tomatoes cored
  • 0.5 teaspoon sugar 

Equipment

  • food processor
  • bowl
  • baking sheet
  • baking paper
  • oven

Directions

  1. Preheat the oven to 200°F. Line a baking sheet with parchment paper. Halve the tomatoes across their midsections and gently squeeze the halves to release seeds and excess juice (the tomatoes will cook faster). Slice the tomatoes thinly. In a bowl, toss the slices with 1/2 teaspoon of the salt and the sugar.
  2. Spread the slices in a single layer (so the tomatoes are evenly exposed to the heat) on the prepared baking sheet.
  3. Roast for at least 2 hours, or until the tomatoes are about three-fourths dehydrated and the flesh is the consistency of a roasted bell pepper. The slices will shrink by about half during roasting; no need to turn them.
  4. Remove from the oven and set aside until at cool room temperature.
  5. Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside. Meanwhile, to prepare the pesto, in the work bowl of a food processor fitted with the metal blade, combine the pumpkin seeds, chile powder, olive oil, lime juice, cilantro, and remaining 1 1/2 teaspoons salt. Process until the consistency is a little rougher than peanut butter, or as you prefer.
  6. To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the pesto equally between the tortillas and top with roasted tomato slices, chile strips, salsa, and basil. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some pesto, top with tomato slices, chile strips, salsa, and basil, and eat right away.

Nutrition Facts

Calories1307kcal
Protein10.45%
Fat12.85%
Carbs76.7%

Properties

Glycemic Index
26.32
Glycemic Load
111.3
Inflammation Score
-10
Nutrition Score
45.96173933278%

Flavonoids

Eriodictyol
0.35mg
Hesperetin
0.27mg
Naringenin
0.39mg
Apigenin
0.05mg
Luteolin
4.33mg
Kaempferol
0.1mg
Myricetin
0.07mg
Quercetin
3.37mg

Nutrients percent of daily need

Calories:1307.32kcal
65.37%
Fat:19.5g
30%
Saturated Fat:3.18g
19.85%
Carbohydrates:261.93g
87.31%
Net Carbohydrates:223.26g
81.18%
Sugar:9.05g
10.05%
Cholesterol:0mg
0%
Sodium:848.15mg
36.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.68g
71.37%
Phosphorus:1897.75mg
189.78%
Fiber:38.68g
154.71%
Manganese:2.33mg
116.48%
Magnesium:462.85mg
115.71%
Vitamin C:81.06mg
98.26%
Vitamin B6:1.51mg
75.55%
Zinc:8.18mg
54.53%
Copper:1.06mg
53.07%
Selenium:35.4µg
50.56%
Calcium:484.07mg
48.41%
Vitamin B3:9.68mg
48.39%
Iron:8.12mg
45.12%
Vitamin B1:0.63mg
41.81%
Potassium:1421.39mg
40.61%
Vitamin B2:0.42mg
24.91%
Vitamin A:1048.86IU
20.98%
Vitamin K:17.93µg
17.08%
Vitamin E:2.49mg
16.59%
Folate:52.03µg
13.01%
Vitamin B5:0.82mg
8.24%