Italian Parsley Pesto | Pumpkin Seeds, Lime
Quick, Delicious, and Nut-Free! This Italian parsley pesto is not just vibrant and zesty, but it’s also made with pumpkin seeds and a splash of lime for a delightful twist! Ready under 10 minutes, it is perfect for drizzling over pasta, dipping veggies, or spreading on your favorite bread!
Equipment
Ingredients
- 0.88 oz (25 g) Italian parsley leaves
- 2.50 oz (70 g) avocado oil
- 1.60 oz (45 g) Pumpkin seeds
- 1 garlic clove
- 1.06 oz (30 g) lime juice (From 1 Large Lime)
- Salt, Pepper (To taste)
Instructions
PARSLEY PESTO PREPARATION
- In a small food processor, combine the Italian parsley, avocado oil, pumpkin seeds, garlic, and lime juice. Blend until smooth. Taste and season with salt and pepper to taste. Enjoy & Bon Appétit!0.88 oz Italian parsley leaves, 2.50 oz avocado oil, 1.60 oz Pumpkin seeds, 1 garlic clove, 1.06 oz lime juice, Salt, Pepper
- NOTE: Store pesto in a jar or airtight container in refrigerator for up to one week. Stir well before serving.NOTE 2: Pesto freezes well. Pour the pesto in ice cube trays and put in the freezer until solid. Transfer the cubes to a freezer bag and freeze for up to 6 months. Thaw and enjoy!
Video
Special Notes
Nutrition
Nutrition Facts
Italian Parsley Pesto | Pumpkin Seeds, Lime
Amount Per Serving
Calories 44
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.001g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 1mg0%
Potassium 16mg0%
Carbohydrates 0.3g0%
Fiber 0.1g0%
Sugar 0.1g0%
Protein 0.2g0%
Vitamin A 106IU2%
Vitamin C 1mg1%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!