• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/2 cup loosely packed fresh cilantro leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 2 garlic cloves
  • 1/4 cup (1 oz.) freshly grated Parmesan cheese
  • 2 Tbsp. pumpkin seeds, toasted
  • 1/4 tsp. salt
  • 1/4 cup olive oil


  • Pulse first 6 ingredients in a food processor 10 times or just until chopped.
  • Drizzle olive oil over mixture and pulse 6 more times or until a coarse mixture forms.
  • Cover and chill until ready to serve.
  • Yield: 3/4 cup


This pesto has a rougher, drier consistency than traditional ones. For a saucier version, simply add more olive oil. Try it with grilled chicken, fish, or veggies.

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