Pepitas are raw pumpkin seeds. For this recipe, we toast them and then blend them in a food processor along with the other ingredients.
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
How to Make It
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.
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.
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 frozen pesto overnight in the fridge, then bring to room temperature, 20 to 30 minutes, stirring occasionally.
Also appeared in:
All You, January, 2013
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