Pepita Pesto
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.
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
Instructions
- 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.
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.
Photography by Darby Kendall
