Parsley Pepita Pesto Recipes

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

Steps:

• 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.

Steps:

• Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.

Steps:

• Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

Steps:

• 1. Toast pepitas in a dry skillet over medium heat, tossing until golden, about 3 minutes. Transfer to a bowl.
• 2. With food processor running, drop in garlic to chop. Pulse in next 4 ingredients and 1/2 tsp. salt. Pulse in cheese and pepitas. Scrape down sides of bowl. With machine running, add oil. Season with salt and pepper.
• 3. PerServing ( 2 TBSP.): 181 Cal. 19g Fat(3g Sat), 2mg Chol, 1g Fiber, , 3g Carb, 186mg Sod.4g Protein
• 4. Make it ahead: To Freeze: Portion into ice cube trays. Add a little olive oil on top to help keep the pesto green.
• 5. To Serve: Defrost frzen Pesto overnight in the fridge, then bring to room temperature, 20 to 30 minutes stirring occasionally.