Pepita Pesto

Add a global flair to the classic Italian pesto. Use mint and parsley instead of basil. Change up the nuts to pepitas (shelled pumpkin seeds) and flavor with garam masala, a Northern Indian spice blend. Photo credit: Adrianna Adarme from A Cozy Kitchen.

Serves: 4
Serving Size: 1/4 cup
15 mins Prep time
15 mins Prep time
  • Place parsley, mint, pepitas, Parmesan cheese, garlic, garam masala and salt in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth

  • Store in tightly covered container in refrigerator up to 1 week

Cooking tip

Serving Suggestions:
•Serve pesto with grilled chicken, lamb or seafood.
•Spread pesto generously on steak during last 5 minutes of grilling. Or, spread on salmon before baking.
•Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a spread on sandwiches.
•Toss 4 cups hot cooked pasta with 1/2 cup pesto.

Test Kitchen Tip: Pour pesto into ice cube trays. Freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.

Nutrition information

(Amount per serving)

  • 354Calories: 354Cholesterol: 4mg
  • Sodium: 238mgProtein: 6g
  • Total Fat: 34gFiber: 3g
  • Carbohydrate: 6g