Parsley-Pepita Pesto

Photo: Antonis Achilleos; Styling: Elizabeth Blake

Yield:

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

Recipe Time

Prep: 15 Minutes
Cook: 5 Minutes

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

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

Preparation

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.

Note:

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.

September 2013