Pepitas, parsley, and basil are combined to create a mild, nutty-tasting (but nut-free) vegan pesto. On bread or pasta, it tastes fantastic.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup fresh parsley
- ⅓ cup pepitas
- 1 (2/3 ounce) package fresh basil
- 1 tablespoon lemon juice
- 1 tablespoon water
- ¼ teaspoon garlic salt
- ¼ cup extra-virgin olive oil
Instructions
- Combine parsley, pepitas, basil, lemon juice, water, and garlic salt in the bowl of a food processor; pulse until blended into a coarse meal. Pour olive oil in slowly and pulse a few times until pesto has come together.
Reviews
I thought this was pretty darn good for not having any cheese in it. I used all basil instead of a basil/parsley mix as my garden is currently overwhelmed by basil. Other than that, I followed the recipe as written. I did find that I enjoyed this much more after I cooked it (I added it to some green beans), and that really brought out the pumpkin seed flavor even more. I think I would try toasting the pumpkin seeds before adding next time just to give it that extra flavor boost. Overall though; great pesto! Thanks for the recipe!