Pesto with Pumpkin Seeds (Pepita Pesto)

Pumpkin Seed Pesto offers a bright and budget-friendly twist to classic Italian pesto recipes, allowing you to think outside the pasta box for dinner.

Course Side Dish

Cuisine Italian-American

Keyword pepita pesto, pesto with pumpkin seeds, pumpkin seed pesto

Prep Time 10

Total Time 10

Servings servings

Calories 138kcal

Author Christina Koncker

Equipment

Food processor

Ingredients

⅓ cup pepitas
½ bunch cilantro
1 bunch parsley (Italian or Curly both work here)
1 large garlic clove
1 tablespoon lime juice (freshly squeezed)
½ teaspoon red pepper flakes
2-3 tablespoons grated parmesan cheese
⅓-⅔ cup extra virgin olive oil
salt to taste
black pepper to taste

Instructions

Remove the stems from the cilantro and parsley. I usually just cut just above the tie and don’t go to the trouble of stripping the leaves from individual stems.
Add all of the ingredients except for the olive oil to a food processor, including a few dashes of salt and pepper.
Start food processor, and slowly stream in ⅓ cup of extra virgin olive oil.
Process, stopping to scrape down the sides as necessary, until well combined.
Check consistency and add more olive oil, if necessary (see notes). You should have a sort of pepito pesto paste at this point.
Use immediately or refrigerate until ready to use.

Notes

I prefer to leave my pesto chunky - as sort of a pepita pesto paste - until I use it. I find that I can add additional olive oil later on if necessary. But if you prefer a looser consistency, feel free to add more olive oil.

Lightly toast the pepitas in a pan over medium heat for 2-3 minutes if you'd like, it adds more nuttiness.

Nutrition