Pepitas Pesto

Name: Pepitas Pesto
Prep time: 10 min
Total time: 10 min
Yield: 2 serving
Ingredients: 1 cup roughly chopped fresh cilantro; 1 cup roughly chopped fresh flat leaf parsley; 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

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
2
Calories
70 kcal
Course
Condiments
Cuisine
International

Pepitas Pesto

Delilah Cunningham

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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.

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Ingredients

Servings

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

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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.
½ cups.

Nutrition Information

Show Details

Serving 1tablespoon Calories 70kcal (4%) Carbohydrates 1g (0%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Monounsaturated Fat 3g Sodium 49mg (2%) Potassium 103mg (3%) Fiber 1g (4%)