Pumpkin Seed Pesto

Charles Schiller

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Yields: 1 1/2 cups


1/2 cup hulled, roasted, salted Pumpkin Seeds (Pepitas)
2 tablespoons fresh-grated Parmesan
2 cloves Garlic
1 cup Basil
1/2 cups fresh Parsley
2 tablespoons Lemon Juice
2 teaspoons Lemon Zest
1/2 cup Extra-Virgin Olive Oil


  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.

Nutritional Information:
(per serving)

Calories – 199
Total Fat – 19.8g
 – Saturated Fat – –
Cholesterol – 1.6mg
Sodium – 72.8mg
Total Carbohydrate – 4.67g
 – Dietary Fiber – 2.4g
 – Sugars – –
Protein – 2.3g
Calcium – –


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