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Country Living Flavors of Country Cookbook
by the Editors of Country Living
This versatile pesto works well as a sauce for pasta, a seasoning for steamed rice, or spread on bread for turkey sandwiches.
Makes 1 1/2 Cups


• 1/2 cup salted, roasted hulled pumpkin-seeds (pepitas)
• 2 tablespoons grated Parmesan cheese
• 2 doves garlic, peeled
• 1 cup loosely packed fresh basil leaves
• 1/2 cup chopped fresh parsley
2 teaspoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup extra-virgin olive oil

Make The Pesto:
• In a food processor fitted with the metal blade, combine the pumpkin seeds, Parmesan, and garlic. Process until the seeds are finely ground—about 30 seconds. Add the basil, parsley, lemon zest and juice and pulse in the olive oil until the herbs are chopped and olive oil is just incorporated.

• Serve immediately, refrigerate for up to 2 days, or freeze for up to 2 months until ready to use.

Nutrition information per 1/4-cup serving—protein: 2.3 g; fat: 19.8 g; carbohydrate: 4.6 g; fiber: 2.4 g; sodium: 72.8 mg; cholesterol; 1.6 mg; calories: 199.



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