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This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.
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Ingredients
For 6 COM_JOOMRECIPE_SERVING_TYPE_
parsley-pepita-pesto
- 1/3 c pumpkin seeds
- 1 clv garlic
- 2 c flat-leaf parsley
- 1/2 t salt
- 1/4 t black pepper
- 1/4 c Parmigiano-Reggiano
- 1/3 c olive oil
Parsley Pepita Pesto Directions
- Place the pumpkin seeds in a heavy skillet over medium heat. Toast, stirring frequently, for 3-4 minutes, until the pumpkin seeds are puffy and golden. Remove from heat and set aside.
- Use the flat side of a heavy knife to smash the garlic with the salt until it forms a paste. Place the garlic and salt paste in the bowl of a food processor. Add the parsley and black pepper, and pulse until chopped. Add the grated Parmigiano and the toasted pumpkin seeds and process until minced. While the motor is running, slowly pour in the olive oil in a slow, steady stream. Pulse to incorporate, and enjoy.