Real Recipes From Real Home Cooks ®

parsley pepita pesto

(1 rating)
Recipe by
Peg Haskins
Westville, NJ

I just found this recipe in a magazine, I have not made it yet, but I plan to soon. But I thought I would share it, since it seems like an easy recipe.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 5 Min

Ingredients For parsley pepita pesto

  • 1/2 c
    raw pumpkin seeds (pepitas)
  • 1 clove
    garlic
  • 2 c
    packed parsley leaves
  • 1 tsp
    lemon zest, grated
  • 1 Tbsp
    lemon juice
  • 1 tsp
    lemon juice
  • 1/8 tsp
    crushed red pepper
  • salt & pepper
  • 1/2 c
    extra virgin olive oil
  • 2 Tbsp
    grated romano

How To Make parsley pepita pesto

  • 1
    Toast pepitas in a dry skillet over medium heat, tossing until golden, about 3 minutes. Transfer to a bowl.
  • 2
    With food processor running, drop in garlic to chop. Pulse in next 4 ingredients and 1/2 tsp. salt. Pulse in cheese and pepitas. Scrape down sides of bowl. With machine running, add oil. Season with salt and pepper.
  • 3
    PerServing ( 2 TBSP.): 181 Cal. 19g Fat(3g Sat), 2mg Chol, 1g Fiber, , 3g Carb, 186mg Sod.4g Protein
  • 4
    Make it ahead: To Freeze: Portion into ice cube trays. Add a little olive oil on top to help keep the pesto green.
  • 5
    To Serve: Defrost frzen Pesto overnight in the fridge, then bring to room temperature, 20 to 30 minutes stirring occasionally.

Categories & Tags for Parsley Pepita Pesto:

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