parsley pepita pesto
(1 rating)
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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.
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
5 Min
Ingredients For parsley pepita pesto
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1/2 craw pumpkin seeds (pepitas)
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1 clovegarlic
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2 cpacked parsley leaves
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1 tsplemon zest, grated
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1 Tbsplemon juice
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1 tsplemon juice
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1/8 tspcrushed red pepper
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salt & pepper
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1/2 cextra virgin olive oil
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2 Tbspgrated romano
How To Make parsley pepita pesto
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1Toast pepitas in a dry skillet over medium heat, tossing until golden, about 3 minutes. Transfer to a bowl.
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2With 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.
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3PerServing ( 2 TBSP.): 181 Cal. 19g Fat(3g Sat), 2mg Chol, 1g Fiber, , 3g Carb, 186mg Sod.4g Protein
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4Make it ahead: To Freeze: Portion into ice cube trays. Add a little olive oil on top to help keep the pesto green.
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5To Serve: Defrost frzen Pesto overnight in the fridge, then bring to room temperature, 20 to 30 minutes stirring occasionally.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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