★★★★★ 1 vote5
1/2 craw pumpkin seeds (pepitas)
2 cpacked parsley leaves
1 tsplemon zest, grated
1 Tbsplemon juice
1 tsplemon juice
1/8 tspcrushed red pepper
·salt & pepper
1/2 cextra virgin olive oil
2 Tbspgrated romano
How to Make Parsley Pepita Pesto
- Toast pepitas in a dry skillet over medium heat, tossing until golden, about 3 minutes. Transfer to a bowl.
- 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.
- PerServing ( 2 TBSP.):
181 Cal. 19g Fat(3g Sat), 2mg Chol, 1g Fiber,
, 3g Carb, 186mg Sod.4g Protein
- Make it ahead:
To Freeze: Portion into ice cube trays. Add a little olive oil on top to help keep the pesto green.
- To Serve: Defrost frzen Pesto overnight in the fridge, then bring to room temperature, 20 to 30 minutes stirring occasionally.