Pepita Parsley Pesto

Pepita Parsley Pesto


  • 1/3 cup pepitas
  • 1 garlic clove
  • 2 cups flat leaf parsley
  • ¼ cup parmesan cheese, grated
  • 1/3 cup extra virgin olive oil


  • Heart healthy magnesium
  • Plant based Omega 3


  1. Toast seeds in a heavy fry pan over medium heat, stirring frequently until golden in spots and puffed, approx. 4 minutes.
  2. Mince and mash garlic to a paste with ½ teaspoon salt, then transfer to a food processor.
  3. Add parsley and ¼ teaspoon pepper and pulse until chopped.
  4. Add cheese and seeds and process until seeds are finely chopped.
  5. With processor still running, add oil in a slow and steady stream through tube.


The green kernel of the pumpkin seed. Ready to eat as a snack. Add to soups, salads, savoury dishes. Contains heart healthy magnesium & plant based Omega 3. Wheat & Gluten Free.

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