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!
YouTube Video
Photos
Nutrition
Calories: 44kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 1mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com