Parsley-Pepita Pesto

Ingredients

• 0.1 teaspoon pepper red crushed
• 1 clove garlic 
• 1 tablespoon juice of lemon 
• 1 teaspoon lemon zest grated
• 0.5 cup olive oil extra-virgin
• 2 cups parsley leaves packed
• 0.3 cup pumpkin seeds raw (pepitas)
• 2 tablespoons romano grated
• 15 servings salt and pepper 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Toast pepitas in a dry skillet over medium heat, tossing often, until seeds turn golden and start to pop, about 3 minutes.
2. Transfer to a bowl to cool.
3. With food processor running, drop in garlic to chop. Pulse in parsley, lemon zest and juice, red pepper and 1/2 tsp. salt. Pulse in cheese and pepitas. Scrape down sides of bowl. With machine running, drizzle in oil. Season with salt and pepper.