Recipe

Pepita - Parsley Pesto Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year ago 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 se... More Prep:15m Servings:6	Jo_jo_ba
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Ingredients

100g fresh parsley

30g fresh garlic chives

3 large cloves garlic, peeled and roughly chopped

1/4 cup in-shell, toasted pumpkin seeds

red pepper flakes (to taste)

1 tsp kosher salt

1 tbsp grated Parmesan cheese

1 tbsp extra virgin olive oil

1 tsp toasted sesame oil

1/4 cup water

Directions

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.

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Comments

jo_jo_ba 1 year ago said:
Amount Per Serving
Calories: 51.9
Total Fat: 3.9 g
Cholesterol: 0.7 mg
Sodium: 40.6 mg
Total Carbs: 3.2 g
Dietary Fiber: 0.7 g
Protein: 1.6 g

frodo 1 year ago said:
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.................................

linspj 1 year ago said:
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

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