Your whole food, plant-based life.

Sun Dried Tomato Pumpkin Seed Pesto

When we eat a raw food diet, it is important to pay attention to the nutrients we are getting. Honestly, when we eat any type of food we should be paying attention to the nutrients we get. The funny thing is that when I was eating the SAD (Standard American Diet) I never had anyone question the nutritional value of my food. It was horrible! Seriously, I could eat cake and cookies all day.



Now that I am eating a high raw diet, I pay more attention to what I am putting into my body. As you know, green drinks are a staple for me as are many other wonderful vegetables and fruits, nuts and seeds. I also incorporate grains with my flat breads, in their whole, natural state, sprouted to be at their nutritional best. I also incorporate foods that I know pack a nutritional punch. Pumpkin seeds are one of these foods.

Pumpkin seeds are a great source of Magnesium, which is the fourth most plentiful mineral in your body. Your bones are where you will find 50% of it. The rest of it can be found in your organs and tissues, with 1% in your blood. Magnesium is involved in over 300 of your bodily functions! Not only does magnesium help keep your bones strong, it supports your immune system. It regulates your blood sugar, helps make sure that your blood pressure is normal, supports your nervous system and your metabolism. On top of all of that, Magnesium helps protect against diabetes, hypertension and heart disease.

With pumpkin seeds you get all that Magnesium and they are a great source of B vitamins and protein (19 grams in a handful). It makes sense to include them in your diet. This Sun dried tomato pumpkin seed pesto is a tasty, easy way to make sure you are eating these little beauties. It is also another recipe that can be used more than one way. Today I will show you how to turn it into a great appetizer. Tomorrow, a main dish with zucchini noodles!

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  1. AJ wrote on October 2, 2009

    Oh, sorry, another question! :):
    How much is a ‘cup’?
    Thanks in advance!

    • Susan wrote on October 2, 2009

      A “cup” is a unit of measure we use for baking. It is equal to 250 ml.

  2. AJ wrote on October 2, 2009

    This looks so yummy!
    Can I just ask: how much does this recipe make?

  3. Marty wrote on September 30, 2009

    Are the pumpkin seeds soaked or sprouted first?

    • Susan wrote on September 30, 2009

      I did not but you can.

  4. Carole Hicks wrote on September 29, 2009

    This looks so yummy! We’re trying this tonight at our GNO Raw food party at my house! Thanks so much for this!

  5. Eco Mama wrote on September 29, 2009

    This looks great–when will I learn not to come here when I haven’t eaten!! Thank you for sharing your incredible food adventures!
    Eco Mama

  6. Sandra wrote on September 28, 2009

    Great photgraphy and culinary ideas for eating raw thanks!


    • Susan wrote on September 28, 2009

      Thanks for stopping by!


  7. Gloria wrote on September 28, 2009

    Great idea – I haven’t used pumpkin seeds in a while. I love making walnut basil pesto to dollop onto tomatoes – that was a big hit at the last potluck. It’s nice to see a fresh spin on traditional pesto.

  8. evergreen wrote on September 28, 2009

    All your recipes look so amazing. I love your blog and wanted you to know I nominated you for the Kreativ Blogger Award. Thanks for sharing your creativity with us!

    • Susan wrote on September 28, 2009

      Thanks! I so appreciate it!

  9. VeggieGirl wrote on September 28, 2009

    You couldn’t have created a more perfect pesto – sundried tomatoes and pumpkin seeds have such incredible flavors and textures; and their nutritionals aren’t bad either 😉

    • Susan wrote on September 28, 2009

      Thanks so much, I always love getting your comments!


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