Pepita Pesto

Course Side Dish
Cuisine Italian
Keyword basil, greens, pesto
Servings 8 servings


  • 2 cups fresh leaves, perhaps chickweed or ramps
  • 1/4 cup olive oil
  • 1/4 cup unsalted pepitas
  • 1/2 tsp lemon juice
  • 1/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp coarse kosher salt
  • toasted bread, to serve


  1. Add the olive oil, pepitas, garlic, lemon juice and salt to food processor. Blend until it is a thick paste, scraping sides of processor with a spatula. Add leaves and parmesan cheese. Blend until basil is well incorporated. Serve with crusty toasted bread. Keeps about 3-4 days in the refrigerator. Can be frozen.