Pepita - Parsley Pesto
From jo_jo_ba 15 years ago
- - to make
- Serves 6
I took advantage not only of my parsley and chives, but also used up a good handful of freshly roasted pumpkin and acorn squash seeds (they taste the same, just smaller!) in place of the pine nuts. A couple cloves of garlic and a splash of toasted sesame oil made the paste even richer-tasting, and the traditional parmesan rounded out the flavours and made it creamy and thick. Read more So thick, in fact, that I had to thin it out with pasta water to serve it! See less
Ingredients
- 100g fresh parsley shopping list
- 30g fresh garlic chives shopping list
- 3 large cloves garlic, peeled and roughly chopped shopping list
- 1/4 cup in-shell, toasted pumpkin seeds shopping list
- red pepper flakes (to taste) shopping list
- 1 tsp kosher salt shopping list
- 1 tbsp grated parmesan cheese shopping list
- 1 tbsp extra virgin olive oil shopping list
- 1 tsp toasted sesame oil shopping list
- 1/4 cup water shopping list
How to make it
- Combine parsley, chives, garlic and pumpkin seeds in a food processor and pulse to chop finely.
- Add pepper flakes, salt and Parmesan and pulse in.
- With the machine running, stream in the oils and water, mixing to a smooth puree.
- Store in the fridge, or freeze for later.
The Rating
Reviewed by 4 people-
what a cool recipe, i need this kind of stuff
thanks 5 points that mean nothing,you can't cash em in, you don't get a trophy, you don't enen get a parking place reserved, but for the thoughtful recipe, you get a place in my heart
5 pts...more
frodo
in meadville loved it
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Nice! I have 3 pumpkins waiting to be de-seeded this weekend. Now I know what I cna do with them other than roasting them! Nice idea...Lin
linspj
in New Hartford loved it
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