Parsley Pepita Pesto Recipes

PEPITA PESTO

Pepita Pesto image

A mild, nutty-tasting (though nut-free) vegan pesto made with pepitas, parsley, and basil. Tastes great on pasta or bread.

Provided by Becky

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 5m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup fresh parsley
⅓ cup pepitas
1 (2/3 ounce) package fresh basil
1 tablespoon lemon juice
1 tablespoon water
¼ teaspoon garlic salt
¼ cup extra-virgin olive oil

Steps:

Combine parsley, pepitas, basil, lemon juice, water, and garlic salt in the bowl of a food processor; pulse until blended into a coarse meal. Pour olive oil in slowly and pulse a few times until pesto has come together.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 3 g, Fat 19.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 119.9 mg, Sugar 0.3 g

PARSLEY PEPITA PESTO

Parsley Pepita Pesto image

Provided by Ian Knauer

Categories Sauce Food Processor Quick & Easy Parmesan Pumpkin Healthy Parsley Seed Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 5

Ingredients

1/3 cup raw green (hulled) pumpkin seeds (pepitas)
1 small garlic clove
2 cups packed flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano
1/3 cup extra-virgin olive oil

Steps:

Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.

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