Parsley-Pepita Pesto

Photo: Antonis Achilleos; Styling: Elizabeth Blake

Yield: Yield: About 1 cup (serving size: 2 tbsp.)
Cost per Serving: $0.75
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 181
  • Fat: 19g
  • Saturated fat: 3g
  • Protein: 4g
  • Carbohydrate: 3g
  • Fiber: 1g
  • Cholesterol: 2mg
  • Sodium: 186mg


  • 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


  1. 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. 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.

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 featured in: All You, January 2013
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