Parsley Pepita Pesto

Makes approximately 1.1/3 c This pesto is a great way to add a dollop of fresh color and texture to soups and salads.
By | October 01, 2014


Toast pumpkin seeds in a dry skillet over medium heat. Keep them moving in the pan with a wooden spoon until they begin to puff up and give off a nutty aroma. Remove from heat before burning.

Place pumpkin seeds, garlic, parsley, and sea salt in the in the bowl of a food processor fixed with the s-blade. Drizzle olive oil little by little through the opening at the top of the food processor until mixture is well-blended yet slightly coarse.


  • 1 cup pumpkin seeds
  • 3 cloves garlic
  • 1/2 cup parsley
  • 1/2 teaspoon sea salt
  • 1/3 cup olive oil
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