Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Pepitas are raw pumpkin seeds. For this recipe, we toast them and then blend them in a food processor along with the other ingredients.

Recipe by MyRecipes September 2013


Credit: Antonis Achilleos; Styling: Elizabeth Blake

Recipe Summary

15 mins
5 mins
20 mins
Yield: About 1 cup (serving size: 2 tbsp.)


Ingredient Checklist


Instructions Checklist
  • 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.

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.

Nutrition Facts

181 calories; fat 19g; saturated fat 3g; protein 4g; carbohydrates 3g; fiber 1g; cholesterol 2mg; sodium 186mg.