Pepitas Pesto

This Pepitas Pesto is a take on the classic Pesto but made with pumpkin seeds instead of pine nuts. This fresh Pesto adds a fresh and bright taste to pasta, chicken, pork or fish.

Course Sauces

Cuisine All

Prep Time 10

Total Time 10

Servings

Calories 70kcal

Author Ana Frias

Ingredients

1 cup roughly chopped fresh cilantro (some stems are okay) rinsed and patted or spun dry
1 cup roughly chopped fresh flat leaf parsley (some stems are okay) rinsed and patted or spun dry
3 large garlic cloves
½ cup unsalted raw pepitas (pumpkin seeds)
½ teaspoon kosher salt or more to taste
¼ teaspoon black ground pepper
½ cup extra virgin olive oil
1 Tablespoon fresh lemon juice

Instructions

Place the cilantro,parsley, garlic, pepitas and salt and in a food processor.
Pulse for 5 seconds and then scrape down the sides of the bowl. Repeat the pulsing and scraping about 5 more times until the ingredients are finely minced.
Add the olive oil and pulse again until the pesto is combined and looks like a coarse meal. About 30 seconds. Scrape down the sides again if necessary.
Taste and adjust the seasoning with more salt as needed.
use the pesto immediately or transfer to an airtight container or glass jar. Refrigerate it for up to 3 days.

Notes

Makes 1 ½ cups.

Nutrition