Charles Schiller

Made with basil, parsley, Parmesan, lemon, and olive oil, our Pumpkin-Seed Pesto works well with pasta or stirred into steamed rice.

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Cal/Serv: 199 Yields: 1 cup Prep Time: 0 hours 5 mins Total Time: 0 hours 5 mins

Ingredients 1/2 c. hulled, roasted, salted pumpkin seeds (pepitas) 2 tbsp. fresh-grated Parmesan 2 clove garlic 1 c. basil 1/2 c. fresh parsley 2 tbsp. lemon juice 2 tsp. lemon zest 1/2 c. extra-virgin olive oil This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions 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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