Parsley Pepita Pesto Recipes

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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

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 PESTO



Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

Steps:

  • In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

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

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.

PARSLEY PEPITA PESTO



Parsley Pepita Pesto image

I just found this recipe in a magazine, I have not made it yet, but I plan to soon. But I thought I would share it, since it seems like an easy recipe.

Provided by Peg Haskins

Categories     Pasta Sides

Time 20m

Number Of Ingredients 10

1/2 c raw pumpkin seeds (pepitas)
1 clove garlic
2 c packed parsley leaves
1 tsp lemon zest, grated
1 Tbsp lemon juice
1 tsp lemon juice
1/8 tsp crushed red pepper
salt & pepper
1/2 c extra virgin olive oil
2 Tbsp grated romano

Steps:

  • 1. Toast pepitas in a dry skillet over medium heat, tossing until golden, about 3 minutes. Transfer to a bowl.
  • 2. With food processor running, drop in garlic to chop. Pulse in next 4 ingredients and 1/2 tsp. salt. Pulse in cheese and pepitas. Scrape down sides of bowl. With machine running, add oil. Season with salt and pepper.
  • 3. PerServing ( 2 TBSP.): 181 Cal. 19g Fat(3g Sat), 2mg Chol, 1g Fiber, , 3g Carb, 186mg Sod.4g Protein
  • 4. Make it ahead: To Freeze: Portion into ice cube trays. Add a little olive oil on top to help keep the pesto green.
  • 5. To Serve: Defrost frzen Pesto overnight in the fridge, then bring to room temperature, 20 to 30 minutes stirring occasionally.

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