Parsley Pepita Pesto

Parsley Pepita Pesto

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Peg Haskins

By
@mdsh

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.

Rating:

★★★★★ 1 vote

Serves:
yields about 1 cup; cost per serving: 75 cents
Prep:
15 Min
Cook:
5 Min

Ingredients

  • 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

Step-by-Step

  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.

Printable Recipe Card

About Parsley Pepita Pesto

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




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