Place the pumpkin seeds in a dry skillet over high heat. Stir constantly until they become brown. Reduce the heat to low and continue stirring until the seeds are toasted. Transfer the seeds to a food processor along with the garlic, oregano, tarragon, rosemary, salt and pepper and process into a fine powder. Add the tomato paste and continue to blend until mixed. Transfer the mixture to a bowl and serve. Refrigerate any leftovers in a covered container for up to five days.