Serious Eats: Recipes

Cook the Book: Roasted Tomatoes and Pumpkin Seed Pesto

These roasted tomato and pumpkin seed pesto tacos from Mark Miller's Tacos are not exactly standard Mexican fare. They are a combination of Italian, Spanish and Mexican ingredients that happen to work perfectly together. Italian Roma tomatoes, olive oil and arugula are paired with Spanish Manchego cheese and Mexican chiles, pumpkin seeds and tortillas. If you have been craving the flavor of summer tomatoes, these tacos are a great way to get your fix. Slow roasting the Roma tomatoes concentrates their flavor, making even mediocre tomatoes something to get excited about. The pumpkin seed pesto is great served with pasta and grilled meat or fish, just in case you happen to have any left over.

Win Tacos

Happy Cinco de Mayo! As always with our Cook the Book feature, we have a few copies of Tacos to give away-five this week.

Printed from

© Serious Eats