- 1 cup Parsleyroughly chopped
- 1 cup Baby spinach
- 1 cup Cilantroroughly chopped
- 4 cloves Garliccrushed
- 1 cup Pepitas
- ½ cup Olive oilextra-virgin
- 2 ½ oz Parmesan cheesediced
- ¼ cup Lemon juice
- ½ tsp Lemon zestto 1 tsp
- Sea saltto taste
- Black pepperto taste
Pepita Pesto
I love to have a handy little jar of this Pepita Pesto in my fridge. Chock-full of fresh herbs and nutrient-dense spinach, it uses pepitas instead of nuts and is pretty quick to make. This savory pesto is just as good for swirling into pasta, spreading on sandwiches, folding into salads, spooning onto tarts and pizzas, drizzling over tomatoes, and more. It’s really the condiment of the summer!
Simply add all the ingredients, except for the olive oil, to a food processor or blender, then pulse until finely chopped. While the food processor is running, drizzle in the extra-virgin olive oil. Stop processing once the pesto is smooth. Taste and adjust salt and black pepper if needed. The pesto will keep, covered, for a few days in the fridge.
To make the Pepita Pesto, you will need the following ingredients:
Steps to make Pepita Pesto
1 | Combine ingredients | 1 |
In a high-powered blender or food processor, combine 1 cup parsley, 1 cup spinach, 1 cup cilantro, 4 cloves garlic, 1 cup pepitas, 2 ½ ounces Parmesan cheese, ¼ cup lemon juice, ½ to 1 teaspoon lemon zest, and a good pinch of salt and freshly ground black pepper. | ||
2 | Pulse | 2 |
Pulse until finely chopped. | ||
3 | Add oil | 1 |
While the food processor is running, drizzle in ½ a cup extra-virgin olive oil. Scrape down the sides as needed. | ||
4 | Adjust seasoning | 1 |
Taste and adjust salt and black pepper if needed. | ||
5 | Serve | |
Use immediately or store in the fridge, covered, for up to 5 days. | ||
Recipe Reviews
Yummy! Especially good with gnocchi. Thanks for sharing the recipe!
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