Pepita Parsley Pesto via from Shaina Olmanson

Pepita and Parsley Pesto

A fall-style pesto using the last of the parsley before the weather turns and pairing it with lemon and pumpkin to brighten up your autumn meals.
Course Condiments
Servings 14 people
Calories 114kcal
Author Shaina Olmanson


  • 3 cups packed fresh parsley
  • 1 cup shredded Romano cheese
  • 1/2 cup raw pepitas
  • 1 Tablespoon lemon juice
  • 2 cloves garlic roughly chopped
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil


  • Place the parsley, Romano cheese, pepitas, lemon juice, garlic cloves, and salt in a food processor. Pulse until the parsley is finely chopped.
  • Turn the food processor into the on position and let it run while adding the olive oil. Once the olive oil is incorporated, turn the food processor off.
  • Freeze pesto for use later in ice cube trays, or use immediately, tossing with pasta, roasted vegetables like butternut squash or green beans, or use as a rub for roasting chicken or pork.


Calories: 114kcal | Carbohydrates: 1g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 176mg | Potassium: 95mg | Vitamin A: 1115IU | Vitamin C: 17.7mg | Calcium: 96mg | Iron: 1.1mg