‘Pepitas’ is the Spanish term for Pumpkin seeds, which literally means ‘Little seeds of Squash’. Pumpkin seeds are snacked on like peanuts in Mexico and Spain and are also very healthy. Very rich in Vitamin E and certain proteins, they are particularly good for women. I had my eye on making a pesto with pumpkin seeds for a very long time now – due to the fact that I took pesto pasta to a potluck one day, but one my friends kids couldn’t have it as she has a nut allergy. I had researched nut free pestos and realized that pumpkin seeds have the same amount of fat/flavor as nuts, but are not allergic. I have made the pesto with basil and parsley, however feel free to improvise and use herbs of your choice. You can check out my spinach pesto here. This pesto can be served tossed with pasta, or can be served over grilled/baked chicken, baked vegetables, tossed with potatoes for a pesto potato salad and also as a dressing for salads. Ingredients: 2 cups parsley 1 cup basil 3 fat garlic cloves 1/2 cup pumpkin seeds, plus extra for garnish 1/3 cup extra virgin olive oil 1/4 cup grated parmesan cheese, plus extra for garnish 1 tsp red pepper flakes 2 tbsp lemon juice(freshly squeezed) zest of the lemon 1/2 tsp salt 1/2 tsp black pepper, cracked fresh 1 lb, spaghetti Method: Dry roast the pumpkin seeds in a pan over medium heat until fragrant and slightly golden. Remove set aside to cool. Wash and dry the basil and the parsley. Place the herbs the pumpkin seeds, garlic cloves, red pepper flakes, salt, pepper and lemon juice, lemon zest in the jar of a blender. Pulse to breakdown and combine all the ingredients. With the motor running Read More..