Pumpkin Seed and Tomato Dressing 6.000

Deb Lindsey for The Washington Post

Feb 19, 2014

This dressing was served on a first-course salad that accompanied an artichoke mousse at a White House luncheon honoring the spouses of members of the North Atlantic Council in April 1999.

Make Ahead: The dressing can be refrigerated in an airtight container for up to 3 days.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 1 1/4 cups

  • 1/2 cup raw, unsalted hulled pumpkin seeds (pepitas)
  • 2 vine-ripened tomatoes, peeled and seeded (see NOTE)
  • 1 teaspoon pumpkin seed oil, or more as needed
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • Kosher salt
  • Freshly ground black pepper


Preheat the oven to 350 degrees.

Spread the pumpkin seeds on a rimmed baking sheet. Toast in the oven for 8 to 10 minutes, until lightly browned. Cool completely, then coarsely chop.

Meanwhile, place the tomatoes in a blender; puree until smooth. With the motor running, gradually add the oils, the vinegar and a pinch each of salt and pepper; puree to form an emulsified dressing. Transfer to a container; stir in the toasted, chopped pumpkin seeds.

Taste for seasoning; for more of a nutty flavor, add a bit more pumpkin seed oil.

NOTE: To peel the tomatoes, use a small, sharp knife to cut an X at the bottom. Drop into a bowl of just-boiled water; let sit for a few minutes. You should see the peel start to curl where the X is. Transfer to a bowl of cold water or let cool, then discard the peel.

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Recipe Source

Adapted from "Dining at the White House: From the President's Table to Yours," by John Moeller with Mike Lovell (American Lifestyle Publishing, 2013).

Tested by Bonnie S. Benwick.

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