Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) hulled, roasted, salted pumpkin seeds (pepitas)

  2. 2 tablespoon(s) fresh-grated Parmesan

  3. 2 clove(s) garlic

  4. 1 cup(s) basil

  5. 1/2 cup(s) fresh parsley

  6. 2 tablespoon(s) lemon juice

  7. 2 teaspoon(s) lemon zest

  8. 1/2 cup(s) extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Make the pesto: Combine the pumpkin seeds, Parmesan, and garlic in the bowl of a food processor fitted with a metal blade. Process until the seeds are finely ground -- about 30 seconds. Add the basil, parsley, lemon juice, and lemon zest and pulse in the olive oil until the herbs are chopped and olive oil is just incorporated. Serve immediately, refrigerate for up to two days, or freeze for up to two months until ready to use.


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