Pepitas Pesto Recipe
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.
Servings 1.5 cups
Calories 70kcal
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
Serving: 1tablespoon | Calories: 70kcal | Carbohydrates: 1g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 49mg | Potassium: 103mg | Fiber: 1g