Pepita Pesto (nut-free)

eat on crackers, smear on fish, enjoy straight from the bowl....this guy is versatile

eat on crackers, smear on fish, enjoy straight from the bowl….this baby is versatile

I’ll be doing something very interesting (and tasty) with this pesto next week.

Yes, I know it’s cruel to keep you hanging on. Almost as cruel as making people wait months between seasons of Game of Thrones.

I'm having a basil moment - have been eating it WITH ALL THE THINGS recently

I’m having a basil moment – have been eating it WITH ALL THE THINGS recently

But this blog is a one-woman/one-kitchen kinda operation and I have to maximise my recipes so I’m not constantly tied to the stove-top.

just make sure your significant other has some too (there's a distinct garlicky taste in there)

just make sure your significant other has some too (there’s a distinct garlicky taste in there)

I will give you a clue though: it involves stuffing it into meat.

Pepita Pesto (makes about 1 cup)

  • 1/4 cup raw pepitas
  • 1/4 cup grated parmesan
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic
  • 1 small bunch (2 oz) basil leaves, roughly chopped
  • 2 tsps fresh lemon juice
  1. Blend all the ingredients together in a food processor until a chunky paste.
  2. Store in the fridge ’til needed.

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This post was also shared at Party Wave Wednesday

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11 thoughts on “Pepita Pesto (nut-free)

  1. Pingback: Pepita Pesto Stuffed Pork Chops | Things My Belly Likes

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  3. Pingback: Nut-free Pesto | Things My Belly Likes

  4. Pingback: 42 Flavorful Paleo Pesto Recipes

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