Pepita Pesto

Category:

Seasons:

December, November, October, September, August, July, June, May, April, March, February, January

Use this versatile pesto on pizza, tacos or as a healthy dip for crudités. When mixing with pasta, set some pasta water aside to loosen the pesto.
Makes 1 cup
Recipe courtesy of Michele Jacobson • Photography by Darby Kendall

(0 Reviews)

Super easy

Ingredients

For 1 Batch(es)

Ingredients

1/4 cup(s) extra-virgin olive oil
1/4 cup(s) unsalted pepitas
3 cloves garlic
1/2 teaspoon(s) freshly squeezed lemon juice
1/2 teaspoon(s) salt
2 handfuls fresh basil leaves
1/4 cup(s) grated Parmigiano-Reggiano cheese

Pepita Pesto Directions

Add the first 5 ingredients to a food processor and process to a thick paste.
Add the basil leaves and cheese to the mix and blend completely—scraping down sides.
Adjust the seasoning, to taste.

Recipe notes

Variations: For Mexican pesto, substitute 2 cups cilantro and ½ teaspoon of lime for the basil and lemon. For vegan pesto, substitute nutritional yeast for the cheese.