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Parsley-Pepita Pesto

Photo: Antonis Achilleos; Styling: Elizabeth Blake
Prep time 15 mins
Cook time 5 mins

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

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

Nutrition Information

  • calories 181
  • fat 19 g
  • satfat 3 g
  • protein 4 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 2 mg
  • sodium 186 mg

How to Make It

  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.

Cook'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.

Also appeared in: All You, January, 2013;