parsley pepita pesto

Name: Parsley Pepita Pesto
Prep time: 15 min
Cook time: 5 min
Ingredients: 1/2 cup(s) raw pumpkin seeds (pepitas); 1 clove(s) garlic; 2 cup(s) packed parsley leaves; 1 teaspoon(s) lemon zest, grated; 1 tablespoon(s) lemon juice; 1 teaspoon(s) lemon juice; 1/8 teaspoon(s) crushed red pepper; - salt & pepper; 1/2 cup(s) extra virgin olive oil; 2 tablespoon(s) grated romano

(1 RATING)

6 Pinches

Peg Haskins

Westville, NJ

Updated on Sep 8, 2013

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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prep time 15 Min

cook time 5 Min

method ---

yield yields about 1 cup; cost per serving: 75 cents

Ingredients

1/2 cup raw pumpkin seeds (pepitas)
1 clove garlic
2 cups packed parsley leaves
1 teaspoon lemon zest, grated
1 tablespoon lemon juice
1 teaspoon lemon juice
1/8 teaspoon crushed red pepper
- salt & pepper
1/2 cup extra virgin olive oil
2 tablespoons grated romano

How To Make parsley pepita pesto

Step 1

Toast pepitas in a dry skillet over medium heat, tossing until golden, about 3 minutes. Transfer to a bowl.

Step 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.
Step 3

PerServing ( 2 TBSP.): 181 Cal. 19g Fat(3g Sat), 2mg Chol, 1g Fiber, , 3g Carb, 186mg Sod.4g Protein
Step 4

Make it ahead: To Freeze: Portion into ice cube trays. Add a little olive oil on top to help keep the pesto green.
Step 5

To Serve: Defrost frzen Pesto overnight in the fridge, then bring to room temperature, 20 to 30 minutes stirring occasionally.
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