Parsley-Pepita Pesto

Parsley-Pepita Pesto Recipe
Photo: Antonis Achilleos; Styling: Elizabeth Blake

Pepitas are raw pumpkin seeds. For this recipe, we toast them and then blend them in a food processor along with the other ingredients.

Yield: About 1 cup (serving size: 2 tbsp.)

Cost per Serving:



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1/3 cup raw pumpkin seeds (pepitas)
1 clove garlic
2 cups packed parsley leaves
1 teaspoon grated lemon zest
1 tablespoon plus 1 tsp. lemon juice
1/8 teaspoon crushed red pepper
Salt and pepper
2 tablespoons grated Romano
1/2 cup extra-virgin olive oil


Prep: 15 Minutes
Cook: 5 Minutes

1. Toast pepitas in a dry skillet over medium heat, tossing often, until seeds turn golden and start to pop, about 3 minutes. Transfer to a bowl to cool.

2. With food processor running, drop in garlic to chop. Pulse in parsley, lemon zest and juice, red pepper and 1/2 tsp. salt. Pulse in cheese and pepitas. Scrape down sides of bowl. With machine running, drizzle in oil. Season with salt and pepper.

Created date

July 2013

Nutritional Information

Calories 181
Fat 19 g
Satfat 3 g
Protein 4 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 2 mg
Sodium 186 mg