Parsley Pepita Pesto (with variations!)
With a blender or food processor, you can make this in less than 5 minutes and keep it for up to a week in the fridge (or freeze in cubes for even longer storage!) Try subbing different combinations of herbs & nuts or seeds – perhaps pistachio-mint, walnut-oregano, or almond-basil to mix things up.
  • CourseBreakfast, Dinner
  • CuisineItalian
Servings Prep Time
8servings 5minutes
Cook Time
5minutes
Servings Prep Time
8servings 5minutes
Cook Time
5minutes
Ingredients
  • 1cup fresh parsley
  • 1cup frozen or fresh packed kale
  • 1/2cup pepitas
  • 1/2cup Parmesan cheese
  • 1/2cup olive oil
  • 1clove garlic(raw for spicy, roasted for smoother)
Instructions
  1. Puree all ingredients in a blender until smooth, adding a splash of water if pesto is too thick. Salt to taste.
Recipe Notes

Tastes great with egg dishes!