Parsley Pepita Pesto

Parsley Pepita Pesto Recipe

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Peg Haskins


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 vote
yields about 1 cup; cost per serving: 75 cents
15 Min
5 Min


1/2 c
raw pumpkin seeds (pepitas)
1 clove
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


1Toast pepitas in a dry skillet over medium heat, tossing until golden, about 3 minutes. Transfer to a bowl.
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.
3PerServing ( 2 TBSP.):
181 Cal. 19g Fat(3g Sat), 2mg Chol, 1g Fiber,
, 3g Carb, 186mg Sod.4g Protein
4Make it ahead:
To Freeze: Portion into ice cube trays. Add a little olive oil on top to help keep the pesto green.
5To Serve: Defrost frzen Pesto overnight in the fridge, then bring to room temperature, 20 to 30 minutes stirring occasionally.

About Parsley Pepita Pesto

Course/Dish: Pasta Sides
Dietary Needs: Vegetarian
Other Tag: Quick & Easy