Follow these steps for perfect results
pumpkin seeds
raw
garlic
parsley
packed leaves
lemon zest
grated
lemon juice
lemon juice
red pepper
crushed
salt
pepper
Romano cheese
grated
olive oil
extra-virgin
Toast pepitas in a dry skillet over medium heat, tossing often, until golden and start to pop (about 3 minutes).
Transfer toasted pepitas to a bowl to cool.
In a food processor, drop in garlic and chop.
Add parsley, lemon zest, lemon juice, red pepper, and salt.
Pulse until coarsely chopped.
Add Romano cheese and pepitas.
Pulse until combined.
Scrape down the sides of the bowl.
With the machine running, slowly drizzle in olive oil until the pesto is smooth.
Season with additional salt and pepper to taste.
If making ahead, portion into ice cube trays.
Add a little olive oil on top of each portion to help keep the pesto green.
Defrost frozen pesto overnight in the fridge.
Bring to room temperature for 20-30 minutes before serving, stirring occasionally.
Expert advice for the best results
Toasting the pepitas enhances their flavor.
Adjust the amount of red pepper to your desired spice level.
Add a touch of water if the pesto is too thick.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
Serve as a vibrant green topping or sauce.
Serve with pasta, grilled vegetables, or as a spread.
Garnish with extra grated Romano cheese.
Drizzle with a touch of olive oil.
Complements the herbal and tangy flavors.
A lighter option that won't overpower the pesto.
Discover the story behind this recipe
Pesto is a staple sauce in Italian cuisine, traditionally made with basil. This version offers a modern twist.
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