Parsley-Pepita Pesto

Name: Parsley-Pepita Pesto
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 15
Cuisine: Global
Ingredients: 0 teaspoons crushed red pepper; 1 clove garlic; 1 Tbsp lemon juice; 1 teaspoon grated lemon zest; 118 milliliters extra-virgin olive oil; 473 milliliters packed parsley leaves; 79 milliliters raw pumpkin seeds (pepitas); 2 Tbsps grated Romano; 15 servings Salt and pepper

Need a gluten free, primal, and vegetarian condiment? Parsley-Pepita Pesto could be an outstanding recipe to try. One portion of this dish contains around 1g of protein, 8g of fat, and a total of 78 calories. This recipe serves 15. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, garlic, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Toast pepitas in a dry skillet over medium heat, tossing often, until seeds turn golden and start to pop, about 3 minutes.

Ingredients you will need

Pumpkin Seeds

Seeds

Toast

Pop

Equipment you will use

Frying Pan

Transfer to a bowl to cool.

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper