Seeds are oft-forgotten all-stars, packed with key nutrients we all need: protein, healthy fats and essential fatty acids.

Makes 1 cup

Ingredients

  • 1 clove garlic
  • 1 seeded jalapeño
  • 1/2 cup toasted pepitas
  • 1/3 cup grated Parmesan
  • Juice and zest from 1/2 lemon
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup baby spinach
  • 1/2 cup loosely packed flat-leaf parsley
  • 1/3 cup olive oil

Directions


In a food processor fitted with a metal blade, combine garlic, seeded jalapeño, toasted pepitas, grated Parmesan, lemon juice and zest, salt, and pepper and pulse to combine. Add baby spinach, loosely packed flat-leaf parsley and pulse until roughly chopped. With the motor running, add olive oil in a thin stream. Store in an airtight container in the refrigerator up to 2 weeks.

More Pesto Recipes
From the January 2014 issue of O, The Oprah Magazine

NEXT STORY

Next Story