0 from 3 votes
Pepita and Parsley Pesto
A fall-style pesto using the last of the parsley before the weather turns and pairing it with lemon and pumpkin to brighten up your autumn meals.
Servings: 14 people
Calories: 114 kcal
Course:
Condiments
Ingredients
- 3 cups packed fresh parsley
- 1 cup shredded Romano cheese
- 1/2 cup raw pepitas
- 1 Tablespoon lemon juice
- 2 cloves garlic roughly chopped
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
Instructions
- Place the parsley, Romano cheese, pepitas, lemon juice, garlic cloves, and salt in a food processor. Pulse until the parsley is finely chopped.
- Turn the food processor into the on position and let it run while adding the olive oil. Once the olive oil is incorporated, turn the food processor off.
- Freeze pesto for use later in ice cube trays, or use immediately, tossing with pasta, roasted vegetables like butternut squash or green beans, or use as a rub for roasting chicken or pork.
Cup of Yum
Nutrition Information
Calories
114kcal
(6%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
7mg
(2%)
Sodium
176mg
(7%)
Potassium
95mg
(3%)
Vitamin A
1115IU
(22%)
Vitamin C
17.7mg
(20%)
Calcium
96mg
(10%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 14people
Amount Per Serving
Calories 114
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 176mg | 7% |
| Potassium | 95mg | 2% |
| Vitamin A | 1115IU | 22% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 96mg | 10% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.