Prep Time
15 Mins
Cook Time
5 Mins
Yield
Yield: About 1 cup (serving size: 2 tbsp.)
Photo: Antonis Achilleos; Styling: Elizabeth Blake

How to Make It

Step 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.

Step 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.

Chef's Notes

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.

You May Like

Ratings & Reviews