Add a global flair to the classic Italian pesto. Use mint and parsley instead of basil. Change up the nuts to pepitas (shelled pumpkin seeds) and flavor with garam masala, a Northern Indian spice blend.

Makes 1 cup or 4 (1/4-cup) servings.

Prep Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 354
Sodium: 238mg
Fat: 34g
Carbohydrates: 6g
Cholesterol: 4mg
Fiber: 3g
Protein: 6g

Pepita Pesto

Ingredients

2 cups fresh parsley leaves
1 cup fresh mint leaves
1/3 cup unsalted pepitas (shelled pumpkin seeds), toasted
2 tablespoons grated Parmesan cheese
2 cloves garlic, peeled
1 1/2 teaspoons McCormick® Gourmet Collection Garam Masala
1/4 teaspoon salt
1/2 cup olive oil

Directions

1. Place parsley, mint, pepitas, Parmesan cheese, garlic, garam masala and salt in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.

2. Store in tightly covered container in refrigerator up to 1 week.

Tips

Serving Suggestions:

  • Serve pesto with grilled chicken, lamb or seafood.
  • Spread pesto generously on steak during last 5 minutes of grilling. Or, spread on salmon before baking.
  • Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a spread on sandwiches.
  • Toss 4 cups hot cooked pasta with 1/2 cup pesto.

 

Test Kitchen Tip: Pour pesto into ice cube trays. Freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.

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