A mild, nutty-tasting (though nut-free) vegan pesto made with pepitas, parsley, and basil. Tastes great on pasta or bread.
Ingredients
- 0.5 cups fresh parsley
- 0.33 cups pepitas
- 1 package fresh basil , 2/3 ounce
- 1 tablespoon lemon juice
- 1 tablespoon water
- 0.25 teaspoons garlic salt
- 0.25 cups extra-virgin olive oil
Instructions
-
1
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Texas Sheet Cake
I have made this Texas sheet cake recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!
Reuben-Pierogie Casserole
This casserole with corned beef, sauerkraut, Thousand Island dressing, and frozen pierogies is quick and easy. It's great by itself or with soup or salad.
Ginger Marmalade
This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.